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11IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII1IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII1IIIIIN 



Jack s Manual 

On the Vintage & Production, Care 
Handling of Wines, Liquors, 



By J. A.'GROHUSKO 



Handbook of Information 
for Home, Club or Hotel 

Recipes for Fancy J^dixed ^Drinks 
and V(/hen and How to Serve 



FOURTH EDITION 



Published by J. A. GROHUSKO 

SIXTY STONE STREET, NEW YORK CITY 



lll|||||!lli!lllllllllllllllll!llll!lllllillllllll^ 



TXT 5 "/ 

mi 



Copyrighted by 

JACOB A. GROHUSKO 
NEW YORK 




APR 24 1916 

0CLA428747. 



I 



N D E X 



A 

Page 

Absinthe ...101 

Absinthe Cocktail 33 

Absinthe Drip 101 

Absinthe Frappe 95 

Adalor Cup 81 

Adonis Cocktail 33 

Alaska Cocktail ".*. 34 

Ale Beanie Cocktail 34 

Ale Cup 81 

Ale Sangaree 140 

Alexander Cocktail 34 

Amer. Beauty Punch 126 

Amer. Picon Highball 96 

Amer. Picon Pouffle 101 

Amer. Picon Pouffle Fizz 88 

Amer. Picon Sour 143 

Ammonia and Seltzer 102 

Anderson (Cocktail 34 

Angel Blush 102 

Angel Dream 102 

Angel Kiss , m 102 

Angostura Fizz 88 

Agostura Ginger Ale 102 

Angostura Grape Fruit 102 

Angostura Lemonade 99 

Angostura Phosphate 102 

Angostura Soda 102 

Anisette Frappe 95 

Antilles Cocktail 34 

Apollinaris Lemonade 99 

Appetizer 102 

Applejack Cocktail 34 

Applejack Sour 143 

Apple Toddy 146 

Apricot Brandy Rickey 140 

Ardsley Cocktail 34 

Ardsley Cooler 76 

Arf and Arf 103 

Armour Cocktail 34 

Artie Punch 127 

Astor Punch 127 

Astoria Cocktail 35 

Astringent 103 

Auto Cocktail 35 

Automobile Cooler 76 

Aviation Cocktail 35 

Aviator 103 

B 

Bacardi Cocktail 35 

Bacardi Highball 96 

Bachelor Dream 103 

Bachelor's Rose 103 

Ballantine Cocktail 35 

Baltimore Bracer 103 

Baltimore Eggnogg 87 

Bamboo Cocktail 35 

Baraccas Cocktail 35 

Barry Cocktail 35 

Bath Cocktail 36 

Bayard Fizz 88 



Page 

B. B. Highball 96 

Beadleston Cocktail 36 

Beals Cocktail . 36 

Beauty Cocktail 36 

Beauty Spot Cocktail 36 

Beef Tea 103 

Beer Shandy 103 

Benedictine Frappe 96 

Benz Cocktail 36 

Bermuda Highball 96 

Bicarbonate of Soda ........... 103 

Big Four 104 

Bijou Cocktail 36 

Bill Meyer Punch 127 

Billin Cocktail 37 

Billy Taylor Cooler 77 

Bird Cocktail 37 

Bird of Paradise Fizz 88 

Bishop 104 

Bishop Cocktail 37 

Bishop's Cup 81 

Bishop Potter Cocktail 37 

Bishop Punch 127 

Bismarck Cocktail 37 

Bismarck Fizz 89 

Bissel Sweeper 104 

Black Hawk Cocktail 37 

Black Jack 104 

Blackstone Cocktail 37 

Blackstone Cocktail No. 1 37 

Blackstone Cocktail No. 2 38 

Blackstone Cocktail No. 3 38 

Blackstone Cooler 77 

Blackstone Nectar Punch 127 

Black Stripe .104 

Blackthorne Cocktail 38 

Blue Blazer 104 

Bobbie Burns Cocktail 38 

Boles Cocktail 38 

Bonnet Cocktail 38 

Booby Cocktail 39 

Bordelaise Punch 127 

Bornn's Cocktail 39 

Boston Cooler 77 

Boston Milk Punch 127 

Bourbon Collins 76 

Bourbon Highball 96 

Bourbon Rickey 140 

Bourbon Whiskey Punch 128 

Bowl Eggnogg 87 

Bogerz Cocktail 38 

Bradley Martin 104 

Brain Duster 104 

Brandy Julep 98 

Brandy and Ginger Ale 105 

Brandy and Soda 106 

Brandy burned with Peach ....105 

Brandy Champrelle 105 

Brandy Cocktail . . 39 

Brandy Collins 76 

Brandy Crusta 105 

Brandy Daisy 85 

Brandy Eggnogg 87 



Page 



Brandy Fix 105 

Brandy Fizz 89 

Brandy Flip 94 

Brandy Float 105 

Brandy Highball 96 

Brandy Punch 128 

Brandy Rickey 141) 

Brandy Sangaree 140 

Brandy Scaffa 105 

Brandy Sling 141 

Brandy Smash 142 

Brandy Sour 143 

Brandy Toddy 147 

Brant Cocktail 39 

Bridal Cocktail 39 

Brighton Cocktail 39 

Brooklyn Cocktail 40 

Bronx Cocktail 39 

Bronx Dry Cocktail 39 

Bronx Terrace Cocktail 40 

Brown Cocktail 40 

Brunswick Punch 128 

Brunswick Sour 143 

Brut Cocktail 40 

Brut Cocktail (French) 40 

Bull Moose Punch 128 

Bud's Cocktail 40 

Bull Dog Cooler 77 

Bull's Eye Cup 81 

Bull Pup Cooler 77 

Burgundy Cup 81 

Busch Cocktail 40 

Busse Flip 94 

Butcher Cocktail 41 

C 

C. A, W. Cocktail 42 

Cabinet Cocktail 41 

Cafe au Kirsch 41 

Cafe de Paree Cocktail 41 

Calisaya Cocktail 41 

Calumet Club Cocktail 41 

Cameo Kirby Cocktail 41 

Campill Cocktail 42 

Canadian Fizz 89 

Canadian Whiskey Sour ... 143 

Captain Cocktail 42 

Cardinal Punch 128 

Cascade Highball 97 

Cat Cocktail 42 

Catawba Cobbler 32 

Champagne Cobbler 32 

Champagne Cocktail 42 

Champagne Cup 82 

Champagne Frappe 95 

Champagne Julep 98 

Champagne Punch 128 

Champagne Sour 143 

Champagne Velvet 106 

Chantecler 42 

Chartreuse Frappe 96 

Chauncey Cocktail 42 

Chicago Fizz 89 

Chocolate Cocktail , . . 42 

Chocolate Daisy 85 

Chocolate Flip 94 

Chocolate Punch 129 



ii 



Page 

Chrisp Cocktail 43 

Christie Cocktail 45 

Cider Cocktail 43 

Cider Cup 82 

Cincinnati Cocktail 43 

Clare Cocktail 43 

Clarendon Cocktail 43 

Claret Cobbler 32 

Claret Cup 82 

Claret Fizz 89 

Claret Lemonade 100 

Claret Punch 129 

Cleaves Delight 106 

Clifton Cocktail 43 

CHquot 106 

Clove Cocktail 43 

Clover Club Cocktail 43 

Clover Leaf 106 

Clover Leaf Cocktail 44 

Club Soda Lemonade 100 

C. O. D. Cocktail 44 

Coffee Cocktail 44 

Coffee Flip 94 

Coffee Kirsch 106 

Cognac a la Russe 107 

Collins 76 

Colonial Cocktail 44 

/Columbus Cocktail 44 

Combination Punch 129 

Conclave Punch 129 

Coney Cocktail 44 

Congress Cocktail 44 

Cook Cocktail 44 

Coopers Town 107 

Cornell Cocktail 45 

Coronation Cocktail 45 

Consolidated Cocktail 45 

Cotton Cocktail 45 

Country Club Cooler 77 

Cream. Flip 94 

Cream Punch 129 

Creme de Menthe Frappe 96 

Creme de Menthe Highball 92 

Creme de Menthe on Ice 107 

Creole Cocktail 45 

Creole Lady 107 

Creole Punch 129 

Crescent Cocktail 45 

Cris Cocktail 45 

Crystal Slipper 107 

Cuban Cocktail 46 

Cuban Milk Punch 130 

Curacao Punch 130 

Cushman Cocktail 46 

D 

Daiguiri Cocktail 46 

Daisy Fizz 89 

Daniel Webster Punch 130 

"Danny" Wilson Punch 138 

Dean Cocktail 46 

Delmonico Cocktail 46 

De Luxe Bracer 107 

Devil's Cocktail 46 

Diamond Fizz 89 

Dicorie 107 

Dimention Cocktail 46 



Page 



Dogs' Days 107 

Donnelly's 108 

Dorr Cocktail 46 

Double Standard' Sour 144 

Down Cocktail 47 

Dream 108 

Dream Cocktail 47 

Dry Gin Punch 132 

Dry Martini Cocktail 47 

Dubonnet Cocktail 47 

Dubonnet Wine Daisy 85 

Dubonnet Wine Rickey 

Duchess Cocktail 47 

Duke Cocktail 47 

Duplex Cocktail 47 

Dunham Cooler 77 

Durkee Cooler 77 

Dutch Charlie's Cocktail 47 

Dutch Mike 108 

E 

Edner Cocktail 48 

Egg Flip 94 

Egg Lemonade 100 

Egg Phosphate 108 

Egg Sour 144 

Elsie Ferguson Fizz 90 

Elk's Delight 108 

Elmwood Punch 130 

Emerald Cocktail 48 

Emerson Cocktail 48 

Empress Punch 130 

Evan's Cocktail 48 

Evan's Cooler 78 

Evan's Shandy Gaff 108 

Ewing Cocktail 48 

Express Cocktail 48 

F 

Fairbank's Cocktail 48 

Fancy Brandy Cocktail 48 

Fancy Claire 109 

Fancy Gin Cocktail 48 

Fancy Whiskey Cocktail 48 

Farmer's Cocktail 49 

Favorite Cocktail 49 

Fedora ( 109 

Fine Lemonade for Parties. .... 100 

Fish House Punch 130 

Floater , 109 

Floradora Cooler 78 

Floradora Coller (Imp. style) . . 78 

Flushing Cocktail 49 

Folies Bergere Cocktail 49 

Folies Bergere Cooler 78 

Folies Bergere Pousse Cafe.... 109 

Four Dollar Cocktail 49 

Fourt"h Degree Cocktail. ........ 49 

Fourth Regiment Cocktail 49 

Fowler Cocktail 50 

Fox Shot Cocktail 50 

Frank Hill Cocktail 50 

Frappes assorted 96 

Frazie 109 

Freeman's Bliss 109 



Page 

French Canadian Cocktail 50 

French Flagg 109 

Fruit Lemonade 100 

Futurity Cocktail 50 

G 

Galvez Fizz 90 

Garden of Eden 109 

Gibson Cocktail 50 

Gin and Calamus 110 

Gin and Milk 110 

Gin and Molasses 110 

Gin and Tansy 110 

Gin Bump ^ 110 

Gin Cocktail 50 

Gin Crusta 110 

Gin Daisy 85 

Gin Fix 110 

Gin Fizz 90 

Gin Flip 94 

Gin Highball 97 

Gin Julep 98 

Gin Punch 131 

Gin Rickey 140 

Gin Sangaree , 141 

Gin Smash 142 

Gin Sour 144 

Gin Toddy 147 

Ginger Ale Cooler 78 

Ginger Ale Cup (without liquor) 82 
Ginger Ale Cup (with liquor) ... 83 

Ginger Ale Punch 131 

Ginger Daisy 86 

Glasglow Flip 95 

Golden Dream Ill 

Golden Fizz 90 

Golden Slipper Ill 

Golf Cocktail 50 

Golfer Ill 

Good Fellow Cocktail 51 

Good Luck Night Cap Ill 

Good Times Cocktail 51 

Goodman Punch ,....131 

Gould's Rickey 140 

Graham Cocktail 51 

Grape Juice Cooler 78 

Grape Juice Cup (without liquor) 83 
Grape Juice Cup (with liquod) . . 83 

Grape Juice Pulep . 98 

Green Tie . ; . . . ; Ill 

Grenadine Gin Fizz , . . . 90 

Grenadine Gin Sour 144 

Grenadine High-ball ...» 97 

Grenadine Sour 144 

Grenadine Syrup 

Grit Cocktail , 51 

Guggenheimer Cocktail 51 

Gum Syrup , Ill 

H 

Half and Half Ill 

Hall Cocktail 51 

Halsted Street Ill 

Hamersley Cocktail 51 

Hamilton Cocktail 51 



Page 

Hancock Sour ...... 144 

Happy Thought Ill 

Harding Punch , 131 

Hart Cocktail 52 

Harvard Cocktail 52 

Harvester Cocktail 52 

Hawaii Cooler 78 

Headache Drinks 112 

Hearst Cocktail 52 

Herald Punch 131 

Highland Cocktail 52 

Highland Daisy 86 

Highstepper Cocktail 52 

Hillard Cocktail 52 

Hilly Croft Cooler 78 

Hock Cobbler 32 

Holland Gin Fizz 90 

Holland Gin Punch..... 131 

Holstein Cocktail 52 

Homestead Cocktail . .. 52 

Honolulu Cocktail 53 

Hook and Eye 112 

Horses Neck ..... ..112 

Hot Brandy Sling 141 

Hot Claret Punch ....132 

Hot Creole Punch .132 

Hot Eggnogg 87 

Hot Gin Sling 141 

Hot Irish Punch 132 

Hot Lemonade 100 

Hot Milk Punch.... 132 

Hot Rum 112 

Hot Scotch 112 

Hot Scotch Toddy ... 147 

Hot Spiced Rum 112 

Howard Cocktail 53 

Hudson^ Cocktail 53 

Hungarian Bracer 112 

Hunter Cocktail 53 

I 

Ideal Cocktail 53 

Illinois Thunderbolt 113 

Imperial Egg Nogg. 88 

Improved Manhattan Cocktail.. 53 

Improved Martini Cocktail 53 

Infuriator Cocktail 53 

Iris Cocktail 53 

Irish Collins 76 

Irish Rose High-ball. 97 

Irish Rose 113 

Irish Sling 141 

Irish Whiskey Cooler 78 

Irish Whiskey Fizz 91 

Irish Whiskey Punch 132 

Irish Whiskey Rickey. 140 

Irish Whiskey Sour. 144 

Irving Cocktail 53 

Isabelle Cocktail 53 

Italian Cocktail 53 

Italian Wine Lemonade 100 

J 

Jack Kaiser Favorite. 113 

Jack Rabbit Cocktail...: 54 

Jack Rose Cocktail ........... 54 



Page 

Jack Zeller Cocktail 54 

Jamaica Rum Sour 145 

Jap Fizz 91 

Japanese Cocktail . 55 

Jenks Cocktail 55 

Jersey Cocktail 55 

Jersey Flashlight , 113 

Jersey Lily Cocktail 55 

Jersey Lily Pousse Cafe.. 113 

Jersey Sunset . .113 

Jersey Sour 145 

Jim Lee Cocktail 55 

Jockey Club Cocktail.... 55 

John Cocktail 55 

Judge Smith Cocktail.... 55 

June Daisy 86 

June Rose 113 

Junkins Cocktail 55 

K 

Kentucky Colonel Cocktail 56 

Kentucky Mint Julep 99 

Kentucky Toddy 147 

Khatura Cooler .......... 79 

King Cole Fizz.... 91 

King's Cordial ..114 

Kirschwasser Punch 133 

Knickebein 114 

Knickerbocker 114 

Knickerbocker Baked 114 

Knickerbocker Punch ...... 133 

L 

Lalla Rookh Fizz 91 

Larchmont Cocktail 56 

LaRoche Cocktail 56 

Lawrence Cocktail 56 

Lemon Phosphate 114 

Lenard Ritz 114 

Lenora Cocktail 56 

Leowi Cocktail 56 

Lewis Cocktail 56 

Liberal Cocktail ............... 56 

Lime Kiln 114 

Little Maxime 114 

Loftus Cocktail 56 

Lord Latounne Cup....... 83 

Lord Baltimore Punch ...133 

Love Cocktail 56 

Lone Tree Cocktail...... 56 

Lusitania Cocktail 56 

M 

Magnus 115 

Maiden's Dream 115 

Mallory Cocktail .... ...... 57 

Mamie Taylor 115 

Mamie . Taylor (Southern style) .115 

Mamie Taylor's Sister.... 115 

Manhattan Cocktail 57 

Manhattan Jr. Cocktail. ........ 57 

Marconi Cocktail 57 

Marguerite Cocktail 57 

Marqueray Cocktail 58 



Page 

Marquette Cocktail 58 

Martini Cocktail 58 

Martinique 115 

Mary Garden Cocktail 58 

Mauser Cocktail 58 

May Wine Punch 133 

McCutcheon Cocktail 58 

McHenry Cocktail 58 

McLane Cocktail 58 

Medford Rum Punch 133 

Medford Rum Smash 142 

Medford Rum Sour 145 

Merry Widow Cocktail 59 

Merry Widow Fizz 91 

Merry Widow Punch 134 

Metropolitan Cocktail 59 

Metropolitan Cocktail (Southern 

style) 59 

Mill Lane Cocktail 59 

Miller Cocktail 59 

Millionaire Cocktail 59 

Millionaire Punch 134 

Millionaire Sour 145 

Milo Cocktail 59 

Mint Cooler 79 

Mine Julep 99 

Mint Punch 134 

Mint Smash 142 

Mint Toddy 147 

Milk and Seltzer 115 

Milk Punch 134 

Milk Shake 115 

Mississippi Punch 134 

Montana Club Cocktail 59 

Montgomery 116 

Monticello Punch 134 

Moraine Cooler 79 

Morning Bracer 116 

Morning Cocktail 60 

Morning Glory Fizz 91 

Morning Star 116 

Morton's Favorite 116 

Moselle Cup 84 

Mulled Ale 116 

Mulled Ale or a Burton on 

Trent 116 

N 

Nana Cocktail 60 

Narragansett Cocktail 60 

Narragansett Cooler , . . . 79 

National Guard Punch 135 

Netherland Cocktail 60 

Newman Cocktail 60 

New Orleans Fizz 91 

Nicholas Cocktail 60 

North Pole Cocktail 60 

Nutting Cocktail 60 

O 

Old Delaware Fishing Punch... 135 

Old Fashioned Cocktail. .... 61 

Old Fashioned Whiskey Punch. 135 
Old Oxford College Mulled Ale. 116 

Olivette Cocktail 61 

Opera Cocktail 61 

Orange Blossom Cocktail.;..... 62 



Page 

Orange Blossom Cooler 79 

Orange Cocktail 61 

Orangeade 117 

Orchard Punch 135 

Orgeat Punch . 135 

Ojen Cocktail (American style) . 61 
Ojen Cocktail (Spanish style).. 61 
Oxford University Night Cap.. 117 

Oyster Cocktail 62 

Oyster Bay Cocktail 62 

P 

Pall Mall High-Ball 97 

Palmer Cocktail 62 

Palmetto Cocktail 62 

Pan-American Cocktail 62 

Paradise Cocktail 62 

Parisian Cocktail 62 

Parisian Pousse Cafe 117 

Parson's Cocktail 62 

Pat Cocktail 63 

Patrick Cocktail 63 

Peach and Honey ...117 

Peach Blow ....117 

Peach Brandy Punch 135 

Peach Toddy .147 

Peacock Cocktail 6? 

Pendemus Toddy 147" 

Peblo Cocktail 63 

Perfect Cocktail 63 

Perfecto # . 118 

Pheasant Cocktail 63 

Philadelphia Cocktail 63 

Phoebe Delights 118: 

Pick-me-up Cocktail 63 

Picon Cocktail . . 63^ 

Pineapple Julep 99' 

Pine Tree Cocktail 64 

Ping Pong Cocktail 64 1 

Pink Lady Cocktail 64 

Plain Lemonade 101 

Plaza Cocktail 64 : 

Poet's Dream Cocktail 64 

Polly 118 

Polo Cocktail 64 

Polo Farm Cocktail 64 

Pompier High-ball 97 

Pony of Brandy 118 

Pony Punch 136 

Pope High-ball 97 

Port Starboard 118 

Port Wine Cobbler 33 

Port Wine Flip 95' 

Port Wine Punch 136' 

Port Wine Sangaree 141 

Porter Cocktail 64 

Porter Shandy 118 

Porto Rico 118 

Postmaster 118 

Pousse Cafe ,119 

Pousse L' Armour 119 

Prairie Cocktail 64 

Preparing Rock & Rye 119 

Prince Cocktail 65 

Prince Henry Cocktail 65 

Princeton Cocktail ... .......... 65 

Promoter . . ...... .-.'.I ..... .... .119 



Pag-e 

Queen Charlotte 119 

Queen's Cocktail 65 

Queen's High-ball 97 

R 

Randolph * 119 

Raphael Cocktail 65 

Racquet Club Cocktail 65 

Raymond Cocktail 65 

Red Lion Cocktail 65 

Red Swizzle f 120 

Regent Punch 136 

Reis Cocktail . . . 66 

Remsen Cooler 79 

Remus Fizz , . 92 

Renaud's Pousse Cafe ......... 120 

Reviver Flip 95 

Rhine Wine and Seltzer . . — . 120 

Rhine Wine Cobbler 33 

Rhine Wine Cup 84 

Rhine Wine Punch .... ... 1 36 

Richmond Cocktail 66 

Riding Club Cocktail . ... 66 

Ritz Cocktail . .. 66 

Ritz Daisy S6 

Bitz Fizz 92 

mtz Highball .. 97 

'Kob Roy Cocktail . ,66 

Hobert Burns Cocktail ..... 66 

Robert E. Lee Cooler 79 

Robin Cocktail ............... 66 

"Robinson Cocktail ............. 66 

Rocky Mountain Cooler .... 79 

Rogers Rock 120 

Roman Punch 136 

Rose Cocktail 66 

Roosevelt Punch 1 36 

Roosevelt Sour . 145 

Rossington Cocktail .... .... 67 

Ruby Cocktail 67 

Royal Fizz 92 

Royal Smile .120 

Royal Smile Cocktail 67 

Huebli Fizz 92 

Ruby Royal Cocktail . . .... 67 

Rum and Honey or Molasses . , 120 

~Rum Collins 76 

Rum Daisy $6 

Rum Egg Nogg $8 

Rum Flip ..... 95 

Rum Sling .... 141 

Rum Sour 145 

Rum Toddy 147 

Rye Collins 76 

Bye High-ball 98 

Rye Whiskey Punch 137 

Rum Rickey 140 

Mtz Rickey 140 

S 

Sabbath Cocktail 67 

Sabbath Cooler 80 

Sabbath Morning Calm 120 

St. Charles Punch 137 

St. Croix Crusta 122 



Page 

St. Croix Fizz 93 

St. Croix Rum Punch 137 

St. Croix Sour 145 

St. Frances Cocktail 67 

St. John Cocktail 68 

St. Peter Cocktail 68 

Salome Cocktail 67 

Salome Punch .. 137 

Sam Ward 120 

Sankey Punch .137 

Sarsaparilla Cooler . ...... 80 

Saratoga Cocktail 67 

Saratoga Sour . . 146 

Sauterne Cobbler 33 

Sauterne Cup 84 

Sauterne Cup (Southern style) . . 84 

Sauterne Punch 137 

Schley Punch ... 138 

Scheuer Cocktail , . 68 

Schulke Cocktail 68 

Scotch Collins 76 

Scotch Cooler 80 

Scotch High-ball 98 

Scotch Rickey 140 

Scotch Sling 141 

Scotch Sour 146 

Scotch Toddy 147 

Scotch Whiskey Fizz ... 92 

Scotch Whiskey Punch ....... ,138 

Seaside Cooler 80 

Seltzer Lemonade ........101 

Shandy Gaff .. ; .....121 

Sherman Cocktail , 68 

Sherry and Angostura . . . . 121 

Sherry and Bitters 121 

Sherry and Egg . . 121 

Sherry Chicken . . 121 

Sherry Cobbler . .......... 33 

Sherry Cocktail 68 

Sherry Flip 95 

Sherry Wine Punch 138 

Sherry Wine Sangaree ..... 141 

Shonnard Cocktail 68 

Silver Cocktail 68 

Silver Dream 121 

Silver Fizz 92 

wSilver Sour 146 

Silverman 121 

Single Standard .......121 

Sirloin^ ..... ...121 

Sloe Gin Bump ... 121 

Sloe Gin Cocktail . — ......... 69 

Sloe Gin Fizz 92 

Sloe Gin High-ball . . 98 

Sloe Gin Rickey ...... . . 140 

Sloe Gin Punch ............... 132 

Slome Cocktail . 69 

Smith Cocktail 69 

Snowball 122 

Snowball Fizz 93 

Society Cocktail 69 

Soda Cocktail 69 

Soda Lemonade 101 

Soda Negus Bowl Punch 138 

Soother Punch 138 

Soul Kiss Cocktail 69 

South Africa Cocktail 69 



Page 

Southern Sour 146 

Southern Toddy 148 

Spaulding Cocktail 69 

Sphinx Cocktail 70 

Stanton Cocktail 70 

Star Cocktail 70 

Star Daisy 86 

Starboard Light 122 

Steinway Punch 139 

Stinger 122 

Story Cocktail 70 

Stone Fence 122 

Stonewall 122 

Stony Lonesome 122 

Strawberry Cocktail 70 

Strawberry Fizz 93 

Sunshine Cocktail 70 

Susie Taylor 123 

Suissess . 123 

Suissette 123 

Swan Cocktail 70 

Swiss Ess 123 

T 

Tango Cocktail 70 

Taxi Cocktail 71 

Tea Shake 123 

Terminal Cooler 80 

Three Quarter 123 

Tip Top Cocktail 71 

Tip Top Bracer 123 

Tit Float 123 

Tom Collins 76 

Tom Fizz 93 

Tom Gin Punch 132 

Tom and Jerry No. 1 124 

Tom and Jerry No. 2 125 

Touraine Sour 146 

Tracey's Delight 124 

Trowbridge Cocktail 71 

Treasurer Cocktail 71 

Trilby Cocktail 71 

Turf Cocktail 72 

Turf Club Cocktail 72 

Tucker Cocktail 71 

Tulane Cocktail 71 

Turkish Sherbet 124 

Turk's Neck Cup 85 

Turn Cocktail 72 

Tussetto Cocktail 72 

Tuxedo Cocktail 72 

Twentieth Centurv 125 

Two Spot Cocktail 72 

U 

U. C. Cocktail 72 

Union League Cocktail 72 

V 

Vanilla Punch 139 

Van Lee Cocktail 73 

Van Wyck Cocktail 73 

Van Zandt Cocktail 73 



Page 

Velvet Cup 85 

Vermouth Cocktail 73 

Vermouth Frappe 96 

Vermouth High-ball 98 

Vichy 125 

Vienna Cocktail 73 

Violet Fizz 93 

Virgin Cocktail , , 73 



W 

Waldorf Cocktail 73 

Waldorf Fizz 93 

Waldorf Punch 139 

Waldorf Punch (non-alcoholic) .. 139 

Waldorf Queen Cocktail 74 

Waldorf Special Cocktail 73 

Washington Cocktail 74 

Watkins Cocktail 74 

Waxen Cocktail < 74 

Wedding Cocktail 74 

West India Cocktail 74 

Whiskey Cocktail 74 

Whiskey Cobbler 33 

Whiskey Crusta 125 

Whiskey Daisy 87 

Whiskey Egg Xogg 88 

Whiskev Fizz 93 

Whiskey Fix 125 

Whiskev Flip 95 

Whiskey Float 125 

Whiskev Grenadine Fizz 93 

Whiskey Julep 99 

Whiskev Lemonade 101 

Whiskey Punch 139 

Whiskey Sling 142 

Whiskey Smash 142 

Whiskey Sour 146 

Whiskey Toddy 148 

White Cap 125 

White Cooler 80 

White Eelephant Cocktail 75 

White Horse 125 

White Lion 126 

White Lion Cocktail 75 

White Plush 126 

White Rat Cocktail 75 

Widow's Dream 126 

Widow's Kiss 126 

Williams Cocktail 75 

Wonder Cocktail 75 



Y 

Yale Cocktail 75 

Yankee Prince Cocktail 75 

York Cocktail 75 



Z 

Zabriskie 126 

Zaza Cocktail 75 

Zazarack Cocktail 75 



vii 




THE AUTHOR 



INTRODUCTORY 



The author, in presenting this volume to the public, begs 
to state that his intention in compiling it is not to have it 
recorded as one of the literary marvels of the day, but to 
give to the "prince of good fellows" a guide of value for 
his home, club, hotel or cafe. 

As previously stated in his first issue, it is only practical 
experience, through long association with the leading Amer- 
ican hotels and clubs, which enables him to publish this 
volume, the most complete of its kind ever issued. 

In the various recipes, a reference is made only to wines 
and ingredients of the highest character. 

In the advertising section, contained at the end of this 
book, the reader will find only such products as have been 
preferred by the author; and as their use has proven satis- 
factory and pleased many thousand guests, he would sug- 
gest their preference in your mixing. 

That the reader may be familiar with the various sizes 
and the terms used in this publication, the following table 
will prove of value, but only applies to liquor, i. e., whiskey, 
gin, etc., other ingredients additional: 



half whiskey glass being regarded as a full portion for one 
person. 

If you, my friend, at any time wish advice relating to 
the subject of mixed drinks or beverages, and will correspond 
with the author, your communication will receive prompt 
and careful attention. 

In closing, one request is made of the reader: If through 
the pages of this work you find its contents of value, suggest 
it to your friends, that we all may drink to each other's 



1 Jigger 



y 2 whiskey glass. 



100% 
50% 
25% 



V2 



health. 



THE AUTHOR. 



RECIPES 



PRODUCTION OF CHAMPAGNE 

Champagne is produced in the Department of Marne, 
where grapes were cultivated as far back as the sixth century. 
In the last will and testament of Remy, Archbishop of 
Rheims, dated A. D. 530, he bequeathes to the clergy of 
his diocese, vineyards situated in the neighborhood of that 
city. The growth of the Champagne district has continually 
increased since the tenth century, and viticulture has become 
a very important industry. The real development of 
champagne dates from the eighteenth century when Dom 
Perignon, a monk of the Abbey of Hautvillers, near Epernay, 
discovered the method of making sparkling champlagne. 
The Champagne district seems to have a special influence 
over the fruit grown upon it, for the grapes possess a 
perfume and other qualities not found in grapes grown any- 
where else. The soil is composed of chalk with a light 
covering of earth, which gives the grapes their distinctive 
qualities, producing a sparkling wine which cannot be 
equalled. Many people think that champagne is made from 
a' white grape, but not more than one-quarter of the grapes 
grown in the Champagne vineyards are white, the rest being 
black. Great precaution is taken not to crush the grapes 
when gathering, the bunches being detached from the vine 
one by one, and carefully sorted according to their ripeness, 
and in some locations every individual grape is examined. 
The grapes are pressed daily in a large press, worked by 
hand, and the must (juice) is separated at once from the 
stalk and skin, which contains the coloring matter. This 
liquid is almost colorless, and after fermentation becomes 
still lighter in color. The juice obtained from the press by 
three consecutive pressings, gives the cuvee, and it is this 
liquid which has the necessary qualities to make a fine wine. 
The wines obtained by subsequent pressure are called 
vins de suite, and are inferior in quality, and cannot be used 
for choice champagne. 

As the must runs out of the press, it is put into vats, where 
it is left to settle for twelve hours to allow impurities to 
settle at the bottom. It is then drawn off into casks, the 
cleanliness of which is scrupulously looked after. A few 
days later fermentation commences and changes the sweet 
liquid into an alcoholic one, which is wine. When cold 



5 



weather sets jn, the wine becomes clear and is drawn off, 
the lees remaining in the cask. 

The wine-producing district of Champagne may be divided 
into three regions. First, the mountain country of Rheims, 
where the grapes possess the distinctive qualities of vinosity 
and freshness; second the Avize district, notable for wines 
made from white grapes, which are. of great delicacy; and 
third, the Valley of the Marne, where the wines are char- 
acterized by an excellent bouquet. Wines made solely from 
grapes of any one district would be found disappointing. One 
must unite the freshness and strength of Verzenay with 
the mellowness of Bouzy, the softness of Cramant, and the 
bouquet of Ay, in order to blend into a champagne all the 
delightful qualities which a connoisseur expects to find. 
During January and February the wine-maker mixes in im- 
mense casks the wines from different vineyards. Wines 
want character, bouquet, vinosity and delicacy, and these 
qualities can only be secured by the mixture of wines possess- 
ing these elements individually. To make a fine champagne 
one must know thoroughly the characteristics of the wine 
of each vineyard, and this requires a keen sense of smell 
and taste, and great skill and experience. 

By this system, it is possible for the shipper to keep up a 
uniform excellence of his wines, and to duplicate each ship- 
ment despite a succession of bad vintages. There are other 
districts surrounding where good wines are grown. The 
pale, delicate Manzanilla is grown around the little town of 
San Lucas de Barrameda, about fifteen miles from Jerez, 
and Puerto de Santa Maria yields, somewhat inferior wines 
to the neighboring districts mentioned. 

Champagne, as everybody knows, takes its name from the 
French province in which it is produced, but everybody does 
not know that Sparkling Champagne was the discovery of a 
monk belonging to the royal monastery of St. Pierre at 
Hautvilliers. His name was Father Perignon, and he died 
in 1715. The chief depots of Champagne are at Ay, Epernay, 
and Rheims, where the quantity kept in stock is exceedingly 
large. The sparkle or "mousse" as the French term is, which 
characterizes Champagne, is produced by the^ development 
of carbonic acid gas from the saccharine constituents of the 
grape juice, and is sometimes assisted in bad years by the 
addition of sugar to the fermenting wine. Afterwards when 
the wine has fermented in the cask until the Spring, it is bot- 
tled. In the bottle, slight fermentation continues, and a sedi- 
ment is formed, which is adroitly thrown out shortly before 
the wine is required for the market, and this process is 
termed "disgorging." The wine then receives a certain 
quantity of liqueur, composed of the finest cane sugar dis- 
solved in old still wine. Champagne merchants have each 
their own views as to the quantity of liqueur which ought 
to be used. 



6 



The best vintages have been 1874, 1880, 1887 and 1889. 
The London Champagne buyers whenever there is a choice 
vintage, buy it and take it to London, so that the greater 
portions of good Champagne are only to be found there. 

Heretofore the wines shipped to America have been much 
sweeter than those used in London, but now Extra Dry or 
Brut Wines are becoming more popular here every day. 
Champagnes on the English market, and generally called 
Brut, contain from one to two per cent, liqueur. 

These wines are largely impregnated with carbonic acid, 
engendered by an after-fermentation in the closed bottle by 
means of added sugar. 

This originated in Champagne, where the best spark- 
ling wines are produced, and whence it has spread to the 
Rhine, the Moselle and other districts. As champagne which 
contains relatively little sugar is called "dry," it is chiefly 
this kind which is imported into Great Britain, where cham- 
pagne is used habitually as a dinner wine principally ; in 
France* a sweet wine is preferred. At the present day, wine 
is practically a European product, although a certain quan- 
tity is made in the United States, at the Cape of Good Hope, 
and in Australia. 

France shows today and has during several isolated sea- 
sons the past twenty years shown herself to be the most 
remarkable wine-producing country in the world's history, 
and this in face of the fact that the United States and Italy, 
with more territory suitable to grape-growing, and with 
wonderful natural advantages — and why? Because she has 
taken advantage of her fitness of soil to the wine; her 
meteorological conditions; her geographical position as re- 
gards the European markets, and incidentally those of the 
world, and partly to the aptitude of its inhabitants. 

Spain is second only in reputation to France among wine- 
growing countries; its white wine known as Sherry, first 
brought it into prominence. Sherry, so-called from the island 
of Jesez (Xeras) de la Frontera, the headquarters of this 
industry. 

In our own country the cultivation of the vine has made 
rapid progress of late years, and American wines are steadily 
taking the place of the foreign product. The soil and climate 
of the Pacific Coast seem best adapted to the growth of the 
vine, and wine-making is very likely to become one of the 
leading industries of California. The Mission grape (being 
the first) is supposed to have been imported from Mexico 
by the Franciscan fathers about the year 1769. Subsequently 
varieties of French, German and Spanish wines were intro- 
duced into the state. In Ohio upon the shores of Lake Erie 
and along the Ohio River the vine is extensively cultivated. 

New York, Missouri, Illinois and Pennsylvania are like- 
wise large producing states, the largest wine manufacturing 
establishment being in New York State, Steuben County. 



7 



I 



The total annual production of wine in the United States 
now amounts to about 35,000,000 gallons. 

"VINTAGES" 

The most appreciated vintage wines now in the market are 
1898 (a very limited quantity available), 1900 and 1904. The 
vintage of 1906 is not yet generally marketed, but it will be 
much appreciated. At the moment, for any event, the dis- 
criminator can make no error in the selection of "Brut 1900" 
or "Brut 1904," for, while the Cuvee of these years was not 
large, the wine is exquisite in its maturity. 

True champagne is naturally effervescent — the sparkle and! 
brilliancy due to a naturally generated carbonic acid gas. 
Still wines may be charged with gas, imitating champagne, 
but the result is never satisfactory. It is this method which 
has been responsible for the delimitation of the district from 
which wines may be shipped as "Champagne," the French 
Government permitting the use of the word Champagne only 
on wine produced naturally in the Department of the Marne. 
Wine of the Department of the Aube may be labelled 
"Champagne of the Second Zone." 

The total area now under cultivation to produce true 
Champagne, under prescribed regulation is only about 37,000 
acres. Contrary to the general understanding Champagne is 
produced principally from black grapes. 

THE CUV2E 

During the spring the merchant makes the "Cuvee," which 
is the assembling of a number of wines in one blend; 
depending upon the business of the merchant it may be a 
few or many thousand bottles and until finally disposed of is 
known as the "Special Cuvee" of the year of blending. 
"Vintage years" are the years of especially fine crops and in 
such years the Cuvee is made as large as proper qualities 
permit. The making of the Cuvee is the most delicate 
operation in the profession, requiring exquisite judgment in 
the selection of the wines to be blended to produce the perfect 
Cuvee, a definite result being obtained only after a period of 
years as the wine rounds out in maturity in the bottle. 

BOTTLING 

By the aid of mechanical apparatus the wine, to which 
is added a certain quantity of cane sugar, is put into new 
and carefully rinsed out bottles; these are corked and the 
cork held in by means of an iron clasp. The bottles are 
immediately stored on their sides in immense cellars, hewn 
from solid chalk. 

SERVING 

The process of uncorking this wine is often grossly mis- 
managed. The cork should be slowly and noiselessly^ ex- 
tracted after, first the wire, and then the string, are entirely 



8 



Gold Seal 

Champagne 

URBANA WINE CO., Sole Makers, Urbana, N. Y. 




AMERICA'S BEST 

Equal to the 
Choicest Imported Brands 



Fermented in the 
Bottle by the 
French Process 



Why Pay Import Duties? 



For Sale by all leading 
Dealers. Served at all 
First Class Hotels, Res- 
taurants, Cafes, Clubs, 
etc. 



'p ir f 



mm 

I i III 



Gold Seal 
SpecialDry- 



Edward S. cTVlcGrath 

General Representative 

12 Bridge Street New York 



DUBONNET 

The World's Greatest Tonic and Appetizer 
SUPERIOR TO THE BEST COCKTAIL 




DUBONNET is not a 
Cordial. It is an appe- 
tizer, and should be 
served PLAIN, in a 
COCKTAIL GLASS 
ALWAYS VERY COLD 

DUBONNET makes a 
delicious cocktail and a 
most refreshing high- 
ball 

DUBONNET served 
plain or otherwise is sold 
at the same price as a 
regular Cocktail all over 
the United States. 



The Original and Only Genuine "DUBONNET" 

has a "CAT" on the label as its Trade Mark. 
Refuse others with contempt as spurious imitations. 



removed. The glass must be near at hand so that no wine 
may be lost. Care should be taken that the wine flows 
out quietly, and if gently poured on the side of the wine 
glass the ebullition of the wine will be checked and the 
goblet filled without spilling. Do not fill the glass to the 
brim with any wine, but leave a quarter of an inch or more 
free. Rich champagne only requires to be stood in ice up 
to the shoulder of the bottle for not longer than twenty 
minutes, even in the hottest weather. It is important to 
remember that too much icing destroys body and vinosity. 
Served with ice puddings a rich champagne is delicious, or 
even after soup, but it would be considered cruel to provide 
nothing but champagne during the whole of a dinner. Should 
champagne be required between luncheon and dinner, it is 
well to serve a biscuit with it. 

AMERICAN CHAMPAGNES. 

Wines made in America — there are many excellent types 
which resemble the better foreign qualities in many essentials. 
They are clean and palatable, with a good deal of "mousse." 
They are good "Dinner Wines." 

On account of there being no tax or duty on Domestic 
Champagnes they are much lower in price than the imported. 

American Sparkling Wines are produced principally in 
three territories, viz.: 

In New York State, in the Ohio and Missouri District 
and in California. 

New York State produces nearly four-fifths of the output 
from grapes grown on the steep hills around Hammonds- 
port and Lake Keuka. These wines are light and delicate 
resembling much the French Saumurs. 

The Ohio and Missouri wines, whilst being heavier in 
body, are somewhat rougher in flavor. 

California, while the largest producer of still wines, has up 
to present time, furnished but little champagne. 

Great progress has been^made for the past few^ years by 
Urbana Wine Company wines. They are presenting a red 
sparkling Burgundy on the market; making great progress. 

FORMING THE SPARKLE 

The ferments which existed at the time of the vintage and 
had become dormant during the winter, revive with the first 
warmth of spring, and commence to act afresh. They de- 
compose the natural sugar still remaining from the vintage 
and transform it, as also the cane sugar added at the time 
of bottling, into a supplementary amount of alcohol and 
carbonic acid gas; but this time the gas cannot escape be- 
cause the bottle is hermetically sealed; instead, it mixes 
thoroughly with the wine, producing that elegant sparkle so 
well known. This fermentation in the corked bottle generates 
a deposit which settles on the low side of the bottle and 



9 



must be got rid of. This is effected by two operations. 
These are the "mise sur pointe" and the "disgorgement." 

THE MISE SUR POINTE 

The bottles are placed head downward through an inclined 
plank pierced with holes at an angle of 70 degrees. Every- 
day for at least three months a cellarman, specially trained 
for this kind of work, shakes the bottles lightly against the 
plank with a wrist movement quick and sharp. The deposit 
slowly descends and collects on the cork. 

THE DISGORGEMENT 

The deposit, having settled on the cork, is now ready to 
be extracted. To do this the bottle is first placed head 
downward, to a depth of three inches, in a refrigerating bath. 

Under the action of the cold, the deposit congeals in the 
neck of the bottle. The cellarman then takes the bottle out 
of the bath, holds it upright, undoes the clasp and eases the 
cork, which the pressure of the carbonic gas inside eventually 
forces out with a loud report, together with the deposit. The 
wine is then absolutely clear. 

THE LIQUEURING 

After disgorging, the wine has not the least taste of sugar, 
the sugar added at bottling having been completely trans- 
formed into alcohol and carbonic acid. Whilst in this state 
the wine is known as "brut." To regulate it to the client's 
taste, which varies in different countries, a certain quantity 
of liqueur, composed of sugar candy and wine from the finest 
Champagne vineyards, is added immediately after the dis- 
gorging. 

THE CORKING 

For corking, the best Spanish corks are used and are 
held in by either string and wire or wire muzzle, according 
to the custom of each house. Finally the capsule and label 
are put on and the bottles are packed in cases or baskets 
ready for shipment. 

The cellars are located at Rheims, Epernay, Ay, Avize, 
etc., and are well worth seeing. 

ALWAYS A LUXURY 

True champagne can never be other than a luxury, from 
the cost of cultivation, the care in making, the long period 
elapsing before the wine has reached maturity and principallv 
because of the limited area in which it can be produced. 
The loss from leakage and breakage is enormous, owing to 
the pressure upon the bottle, and difficulty of transportation. 



10 




n 



SAUTERNES 



Un Rayon de Soleil Concentre Dans un Verre (Biarnez). 

The region which produces the celebrated white wines 
universally known under the name of sauternes is situated 
on the left bank of the Garonne, about 35 kilometers south 
of Bordeaux, and includes the communes or parishes of 
Barsac, Bommes, Fargues, Sauternes and Preignac, and a 
part of Saint-Pierre de Mons. 

The country is hilly, admirably exposed to the rays of the 
sun, which explains, to a great extent, the degree of maturity 
the grapes attain. 

The soil is more or less sandy, argillo-sillico-calcareous 
in some parts, argillo calcareous (as at Barsac) or entirely 
argillaceous in others. 

There is no doubt that to this particularly favorable soil is 
due in a great measure the superiority of the Sauterne wines, 
which it is impossible to equal anywhere else, however careful 
the vinification may be. But it is only just to add that the 
selection of the vine plants, the extraordinary care bestowed 
on the culture of the vineyards, the special and expensive vini- 
fication, contribute to ensure perfection in bouquet, color, and 
finesse in a wine to which no other can be compared, for the 
simple reason that, of its kind, there exists nothing like it. 

The appearance of the vineyards in this region differs from 
that of the Medoc, inasmuch as the vines are high; the sur- 
rounding country in which culture is more varied, is hilly and 
picturesque, the views from some of the heights, that, amongst 
others, on which Chateau Yquem is situated, extending miles 
over fertile scenery. 

It would take too much space to describe minutely the labor 
involved in cultivating these vineyards; each season, or, more 
exactly, each day, brings its task, and nothing must be neg- 
lected, however futile this may appear to the uninitiated. 

As before mentioned, the grapes are gathered and pressed 
in a manner peculiar to the district. 

The gathering takes place later than in the Medoc and lasts 
much longer, commencing at the end of September, and ter- 
minating in the first half of November. The grapes are al- 
lowed to attain the extreme degree of ripeness, and, after 
taking a deep golden color, they finally, under the influence 
of the mycoderma "Botrytis Cinera," become over-ripe, a 
state absolutely necessary to ensure the quality of the future 
wine. The berry subsequently becomes browned and roasted, 
the skin gets thin and cracks, and a sugary juice oozes from 
it. Little by little, each berry advances to this state until the 
whole bunch forms, so to speak, but one mass of juicy fruit. 
It may easily be imagined how fragile the grapes are when 
they get to this degree of maturity, and how, whilst they 
gain if the weather remains fine, they are likely to suffer if it 
becomes rainy. 

The gathering is effected in small quantities at a time, and 

12 



only as each bunch of grapes attains the advanced state 
described above. Sometimes, and especially in the first 
growths, each berry is gathered separately and more or less 
quickly, according to the weather. When rainy, the opera- 
tions are suspended and resumed when it becomes dry again. 

It is easy to see that quantity here is sacrificed to quality, 
and that the expenses of wine making, under such circum- 
stances, must necessarily be high. It often requires as many 
as six successive pickings to gather one bunch. The cost of 
cultivating vineyards in the Sauternes district is estimated to 
range from 1000 to 1200 francs per hectare, inclusive of grape- 
picking and purchase of casks; the yield per hectare may be 
roughly estimated at from 4 to 7 hogsheads, according to the 
vintage. Vintaged by ordinary methods, the wines would 
yield at least one-third more. 

In the superior growths, there are three selections or 
"tries." The first, comprising the berries which have dried 
somewhat after becoming over-ripe, yields what is known as 
"vin de tete." The second selection comprises the berries in 
a somewhat less advanced state and yields a larger quantity; 
the third includes the remainder of the grapes, which, al- 
though ripe, have not attained the same degree of maturity 
as the others; the wine pressed from it is called "vin de queue" 
and is relatively unimportant in quantity. 

The grapes are pressed rapidly, so as to prevent the wine 
from taking too deep a color from the skin. The must which 
flows from the press is at once put into casks, where the fer- 
mentation takes place almost immediately and lasts several 
weeks, the duration depending on the style of the wine and 
on the temperature. 

The quality is approximately judged by the musts, but it is 
only after the first racking, generally when the winter is over, 
that a definite opinion can be formed. Four rackings a year 
are necessary, sometimes five for wines of the first picking, 
and a daily inspection, tasting and filling of the casks, are 
requisite to ensure proper treatment. 

The classed growths are sold under their name, Chateau 
Yquem being the first and probably the best known. But 
simply as sauternes, barsac, bommes, preignac, etc., wines of 
the highest grade are sold and fetch high prices, the greatest 
care being bestowed on the small vineyards as on the large 
ones. 

Sauternes — of succeeded vintages— are delicate in flavor, of 
a pale golden color, mellow, rich, bordering on sweetness, and 
have a fine, agreeable bouquet; they are hygienic, not heady, 
and merit the description of perfection in white wines. 

Dr. Mauriac, of Bordeaux, says in one of his works: "The 
great Sauternes white wines, which are of a relatively high 
alcoholic strength, are both tonic and stimulating; consumed 
moderately, they are invaluable to convalescents after a severe 
illness or when it is necessary to revive an organism attenu- 
ated by high fever, hemorrhage, or long fatigue. 



13 




14 



"They are perfect as dessert wines and one or two glasses 
at the end of a meal facilitate digestion and provoke 
gaiety." 

BURGUNDIES 

The wines produced in the Province of Burgundy, situated 
in eastern France, viz., in the Cote d'Or, between Macon, 
Beaune and Dijon, rank among the best burgundies. They 
contain more tartrates and tannin than clarets, and are alto- 
gether heavier in body and aroma. 

The best known cheaper qualities are Macon, Beaune and 
Beaujolais,. and their names indicate generally the district of 
their growth. The better wines are Romanee, Canti, Porri- 
mard, Chambertin, Nuits and Clos De Vougot, and the best 
known white wines are the Chablis. 

The red burgundies are recommended as blood-making 
wines, especially in cases of general or local anaemia. 

This ancient province, one of the largest and finest of 
France, embraced before the revolution of 1789 territory 
which has since formed the Ain, Cote d'Or, Saone et Loire 
and part of the Yonne departments. 

The Dukes of Burgundy were powerful and played an im- 
portant part in French history; by marriage they had become 
masters of most of the Dutch provinces. The wealthy Neth- 
erland cities contributed to the embellishment of those of 
Burgundy and the influence of Dutch art is to be detected in 
many of the architectural beauties of the province. 

On the other hand, the inhabitants of Burgundy introduced 
their wines into Holland and it may be said that from that 
time their great reputation outside France dates. Even 
nowadays Belgium and Holland are amongst the most fervent 
admirers and largest consumers of Burgundies. 

Taken as a wine growing country Burgundy extends along 
the railway line from Sens to Villefranche and includes Beau- 
jolais which, although part of the Rhone Department, pro- 
duces wines of the same character, and not at all like those of 
the Lyonnais district to which it belongs administratively and 
geographically. 

From a viticultural standpoint, it may be divided into three 
principal districts, the Yonne in the North, Saone et Loire 
and Rhone in the South, Cote d'Or in the Centre. 

Yonne. Known as lower Burgundy produces red and white 
wines in the administrative divisions of Tonnerre, Auxerre, 
Avallon and Joigny. In the two first the best growths are 
located amongst which Chablis is the best known. 

Saone et Loire comprises two distinct districts, the Ma- 
connais and the Chalonnais, each of which can be subdivided 
into several classes or zones producing wines of different 
character, style and quality. 

Rhone. The wines of this department, which are classed 
with those of Burgundy, are produced in the well known dis- 



15 



trict of Beaujolais, in the administrative arrondissement of 
Villefranche. The district is divided by a chain of mountains 
into two parts Upper Beaujolais, in which the best growths 
are located, and Lower Beaujolais growing more ordinary 
wines. 

Cote d'Or. This beautiful department, which forms Upper 
Burgundy, possesses, the most celebrated growths. The vine- 
yards are situated on the sunny slopes of a chain of moun- 
tains running from northeast to southwest, and are most fa- 
vorably exposed. Unlike the Bordeaux vineyards, they are 
in general small, varying in size from 4 to 15 hectares. 

The vineyards can be classed in three groups: 

1. Cote de Beaune in which are located amongst others 
such growths as Chassagne, Gravieres, Clos Tavannes, Mon- 
trachet, Charmes, Goutte d'Or, Santenot, Volnay, Pommard, 
Beaune, Aloxe, Corton, etc. 

2. Cote de Nuits including many of the finest growths, 
amongst others les Corvees, les Thoreys, les Malconsorts, la 
Tache, Romanee-Conti, Richebourg, Clos Vougeot, les Mu- 
signy, Chambolle, Clos de Tart, les Lambreys, Chambertin, 
Clos de Beze, Clos St. Jacques, etc. 

3. Cote de Dijon the least important and which produces 
in general wines of secondary quality. 

As mentioned above, the vineyards are in general small and 
a great number of them are divided into lots of unequal area; 
a typical example is the celebrated ''Clos de Vougeot" which, 
although not very extensive, belongs to fifteen proprietors. 

The City of Beaune hospitals possess several vineyards, 
and it is their custom every year, a few days after the gather- 
ing, to offer their wines for sale by public auction. The 
prices realized are always high and, although they are not 
exactly taken as a basis, it is only after the sale has taken 
place that the market value of the vintage is judged. 

In Burgundy, the vines are cultivated w T ith great care ac- 
cording to tradition dating several centuries back. Very few 
changes have been made in this long course of years, in fact, 
the growers are adverse to the adoption of modern methods 
of culture as recommended by agricultural committees and 
experts. 

The grapes are picked at the end of September or begin- 
ning of October according to their degree of ripeness. The 
fermentation is followed very carefully and the cuveries 
where the wine is made are commodiously built so as to 
ensure perfect conditions of temperature and cleanliness. 

The wines drawn into casks are treated methodically; in 
February or March following the gathering, they are sepa- 
rated from the lees which are pretty considerable; a second 
racking takes place in July. 

The following year, the wines are racked twice, and nor- 
mal treatment is continued by fining and racking until they 
are ready for bottling which is also effected with the utmost 

16 



17 



care, ever precaution being taken to ensure proper develop- 
ment and long preservation. Burgundies are generally 
bottled when two or three years old. 

The characteristics of Burgundy wines are a bouquet and 
flavor which are inimitable, fine taste, body, seve, all of 
which qualities constitute one of the finest products under 
the sun. Each growth or district has naturally its peculiar 
qualities and varies in value from the ordinary to the highest 
grades. 

Beaujolais are comparatively light, bouqueted and develop 
rapidly in bottle, Macon are firmer with color, are of good 
preservation, and develop a fair bouquet with age. The Cote 
d'Or produces a great variety of fine wines, some relatively 
medium bodied, others very full bodied, rich and fruity. 

Burgundy should be served, and is best appreciated, with 
heavy roasts and large game. At the temperature of the 
room all its fine qualities develop. 

It is estimated that viticultural Burgundy covers a surface 
of about 45,000 square kilometres, with a population of about 
one and a half millions. 

The vineyards with an area of 83,346 hectares belong to 
83,173 owners making an average of one hectare for each. 

The average annual production for the decennial period 
1897-1906 was: 

Yonne 488,500 hectolitres 

Saone et Loire 1,401,500 " 

Cote d'Or 872,500 

The figures of the 1907, 1908 and 1909 crops were: 

1907 1908 1909 ^ 

Yonne 559,900 427,800 250,800 

Saone et Loire 1,204,800 2,306,500 1,015,000 
Cote d'Or .... 679,200 929,300 404,100^ 
In 1910 the crop was practically nil and the figures are not 
worth mentioning. 



HOW TO SERVE BURGUNDY 

Red Burgundies should be served at the dining-room tem- 
perature, having been brought from the cellar several hours 
before the meal, after having decanted them off their sedi- 
ment, or by using special baskets in which the bottles are 
laid just as they lay in the bin. 

Burgundy wines in bottle form a sediment, owing to ma- 
turing, which is more or less abundant according to the 
growths and ages. This sediment does not impair the qual- 
ity of the wine, provided the bottle is uncorked carefully 
and not shaken so as to disturb the sediment. 

The cork having been drawn, the wine should be carefully 
decanted while holding the bottle up against the light in the 
same position as it was when stored in the cellar. As soon 
as the sediment is nearing the neck of the bottle the de- 



18 



canting must be stopped for the mixing of the sediment with 
the wine will deprive the latter of its bouquet and render it 
bitter. Bottles should never be left uncorked, for the better 
the quality of the wine the more apt it is to become flat. 

White wines should be left in the cellar until needed. 

Sparkling wines should be iced. 

CLARETS 

The word "claret" means a wine of clear, red color. It 
is the English name given to the red wines of France, and 
particularly those grown in the Bordeaux district. 

Chateau wines are those made from grapes of a selected 
character and grown on vineyards of wealthy gentlemen, 
who devote much time and money in their careful cultivation, 
storing and aging. Chateau bottled wines rank very high in 
the estimation of the connoisseur. 

Wines described as bearing the Cachet du Chateau are 
simply those which have the crest or coat of arms bearing 
that name on the label. The caps and corks are likewise 
branded. 

There are hundreds of districts where good wines are 
grown. To enumerate their varieties would rill volumes, and 
with a limited space at disposal it is impossible to give more 
than superficial indication of the best known brands. The 
wines of France have a recognized classification, according 
to value. 

Clarets do not throw a deposit as quickly as Port wine, but 
the greatest care must be exercised in decanting them in 
order that they may be served in brilliant condition; the sedi- 
ment being extremely fine, with a bitter flavor, it is not 
easily detected and will entirely spoil the delicacy of the 
wine if mixed with it. 

Clarets moved from one cellar to another, are temporarily 
put out of condition; it is like transplanting a tree without 
giving it time to recover and develop in its new soil, there- 
fore, wine always requires to settle down before being con- 
sumed. 

Old wines particularly need a rest after a journey, and 
they should always be taken from the cellar direct to the 
Dining Room. This is important, but it is a very general 
omission in hotels and clubs. 

Claret, to acquire the proper temperature, should be stood 
up in the Dining Room the morning it is to be consumed, 
and decanted at least half an hour before serving. A full 
wine may be kept a little longer, as it improves by contact 
with the air. Young or cheap Clarets should also be care- 
fully decanted because any sediment coming into the glass 
destroys the character of the wine. 

It is most inadvisable to serve Claret in a decanting 
basket, it should always be decanted, because the last one or 
two glasses invariably run muddy. Claret should, if possible, 



19 



be put on the table at about the temperature of the room 
in which it will be consumed, to preserve the delicate fresh- 
ness of the wine. The bouquet escapes when the wine is ex- 
posed to sudden heat or warmed to excess; this bouquet is 
mainly due to volatile vinous ethers which it is most desir- 
able to retain. Clarets of medium quality improve with age, 
whereas the lightest table wines may be drunk fresh bottled, 
as is the custom in France; a fine, large, thin and white glass 
being used, and only two-thirds filled. 

.Sherry and stronger wines are liable to throw a deposit in 
bottle if kept for any length of time; care should therefore 
be exercised in decanting them or in fact any wine in which 
a sediment may be formed. 

The sound and natural wines of Bordeaux are refreshing 
and appetizing, and are the best type of a universal beverage 
for every day use; no other wines which the world produces 
are capable of yielding such lasting pleasures to the palate. 
They have also the additional advantage that when mixed 
with water do not spoil. 

When taken with food they entice the lanquid palate and 
are admirably adapted for persons of all ages and condi- 
tions, whose occupations tax the brain more than the mus- 
cles, and as they contain only a comparatively small per- 
centage of alcohol have but little tendency to inebriate. 

The dietetic value of Claret has not been over-rated. 
If taken with food it is of service to persons of the gouty 
temperament, as it stimulates digestion and does not create 
acidity. The combination of the various saline ingredients 
with fruit acids, notably the acid tartrate of potash (Cream 
of Tartar) make for its highest value. 

The delicate aroma and delicious flavor of the finer 
sorts of after-dinner Claret give endless delight and satis- 
faction; and there are so many varieties (differing according 
to the vineyards from which they emanate) they afford the 
connoisseur a wide scope for the exercise of judgment in 
selection. 

WINES OF ITALY 

Italy ranks second in the wine production of the world. 
Its Brolio is one of the best Italian red wines; it resembles 
Burgundy, but is somewhat drier on the palate. When old 
it is a highly tonic wine. Barbera is another good wine; 
it ranks as good table or dinner wine. Also white Corvo 
Capri, Lacrymae Christi are strong, sweet wines of southern 
Italy. There are many others, both still and sparkling, 
amongst which may be named Moscato Spumante (sparkling 
Moselle flavor). Nebiolo Spumante Valpolicella (sparkling) 
red wine. There is also sparkling Lacrymae Christi. 

Italian wines are well known and highly appreciated all 
over the world. 



20 



WINES OF GERMANY 

German wines are grown principally on the banks of 
the Rhine, and are generally known as Hocks. Those grown 
on the banks of the Moselle are designated as Moselles. 
There are many varieties of German wines, and their names 
denote principally the district of their growth. 

German wines are of great medical value. They are 
strengthening to the action of the heart and diffuse cheer- 
fulness, without leaving adverse results, which more alco- 
holic beverages might produce. Moselle wines especially 
are prescribed by the medical profession as highly beneficial 
in all affections of the liver and kidneys. They are consid- 
ered anti-diabetic in their action and to minimize gouty 
tendencies. 

MOSELLE 

Moselle as a highly etheral wine is also very useful in 
cases of cerebral and cardiac exhaustion, it stimulates the 
action of the liver and kidneys, and is generally credited 
with being otherwise beneficial. It is said to be anti-dia- 
betic, and does not increase the gouty tendency. 

HOCKS 

Hocks have great fragrance and vinosity and are pre- 
eminently the wines most suitable for intellectual enjoy- 
ment, as they are particularly exhilarating and increase the 
appetite. Being of light alcoholic strength, but rich in vola- 
tile ethers, they are exceedingly efficacious, and do not 
(like Clarets) so quickly spoil after opening. 

The finer qualities widely differ in flavor from each other, 
and being rich in ethers are much valued as a stimulant 
in sustaining the nervous force of the heart, while its en- 
feebled muscular tissue has time in which to recuperate. 

For serious nervous prostration their value as a remedy 
can hardly be overestimated; their beneficial effects being 
strikingly exhibited in bringing back a stronger and steadier 
heartbeat, thus calming any attendant irritability which is of 
the utmost importance to the patient. 

SWEET BITTERWINES 

French wines have been divided into four distinct classes, 
namely: Red Wines, White Wines, Sparkling Wines and 
Liqueur Wines. In the latter class are included all the 
various aperitifs such as Dubonnet, which is an appetizer 
made from a sweet French wine, strongly infused with a 
solution of Peruvian bark. Its tonic properties are exten- 
sively acknowledged. 

Byrrh wine is a high-class appetizing and tonic wine pre- 
pared with exceptionally generous wines. 

Amer Picon, a French bitters, or aperitif, made from 
French sweet wine infused from bitter herbs. 



21 



Edouard Dubonet & Labussiere is a high-class appetizing 
and tonic wine, and an exceedingly good stimulant. It is 
made from old wine infused with bitter herbs and quinquinas. 
With mineral waters it makes a very refreshing drink. 

Absinthe is a highly aromatic liqueur of an opaline, green- 
ish color, and slightly bitter taste. It is distilled from bitter 
herbs, and is considered tonic and stomachic, although its 
excessive use produces a morbid, stupefying condition differ- 
ing from ordinary form of alcoholism. The mode of drink- 
ing it is by mixing with water, which is poured into it drop 
by drop. 

SHERRY 

There are no wines which can compare with genuine 
Sherry, either in generous character, delicacy of flavor or 
dietetic value. It represents about the highest development 
of quality in wine, is distinguished by freedom from acidity, 
sugar extractive matter, and has a high proportion of vola- 
tile ethers. These compound vinous eithers (to which Wine 
of a certain class and age owes the greater part of its 
flavor and bouquet) have a scarcely less important influence 
in advancing the quality of wine than in providing a valu- 
able stimulant to the vital functions in cases of cerebral 
and cardiac exhaustion. 

It relieves that condition of sleeplessness consequent 
upon slow and inefficient digestion, of old age. It is also 
beneficial in the later stages of severe febrile diseases, with 
great exhaustion and sleeplessness. A really good and pure 
Sherry has the same effect in rapidly restoring strength and 
regularity to the heart's action in certain forms of chronic 
neuroses — also in those severe neuralgic affections which so 
seriously affect the system. 

The older bottled wines and those having the greatest 
amount of ethers are most effective. The finest wine that 
can be procured for money is just that which will give the 
best effect with the least possible delay. It must not be for- 
gotten that the influence of such wine is entirely distinct 
from that of mere alcohol. 

In Spain, where its qualities are well known, it is regu- 
larly used by physicians as a restorative in cases of collapse 
after surgical operations. 

It should also be mentioned that it is invaluable for use as 
medicine (but not as a beverage) in the wasting diseases 
of children, particularly when they lose weight rapidly. It 
is conspicuously useful in such cases when the development 
of tuberculosis is feared. 

In opposition to a very general idea, it is the opinion of 
Dr. Garrott, confidently confirmed by Dr. Francis E. Anstie, 
in his interesting book, "Uses of Wines in Health and Dis- 
ease," that the non-saccharine or dry Sherries are not pro- 
ductive of gout, provided they do not cause any disturbance 
of the digestive functions. Dr. Anstie claims that it is only 



22 



the saccharine of alcoholic liquors which develop gouty 
manifestations or evoke the tendency of latent gout. 

There are several different varieties of Sherry, which may 
be divided into the Amontillado and Manzanilla classes. 
The Amontillado class may again be divided into fino and 
oloroso, the former being the more delicate. The generous, 
full flavored wines known as Port are the produce of the 
district of Alto Douro, in the northeast of Portugal. 

PORT WINE 

In the selection of the Port wine, much depends upon 
the weather, as the physical conditions of those who partake 
of it must be considered; people accustomed to open air 
exercise enjoy generous wines, and in warm weather, light 
tawny wine should be preferred. 

In some houses it is customary to drink a vintage Port 
no younger than twenty years in bottle, but there are many 
good wines which mature in from four to six years and ac- 
quire sufficient perfection to satisfy the connoisseur who is 
not too fastidious. If more than one quality of Port wine 
is required, it is better to commence with the richer or 
younger wine and follow with the drier or older. 

Port is a valuable medicine, and old crusted wine a rare 
luxury. 

It has high medicinal properties. It is a tonic and it has 
greater or less astringency, according to the various growths 
and vintages. The wine derives its name from the City of 
Oporto, located where the river Douro enters the sea, and 
the wild, mountainous country through which this boisterous 
river dashes is the place of growth of this wine; the vine- 
yards extending in terrace upon terrace from the edge of 
the river to the top of the highest mountain in the "Aito 
Douro" district of Portugal. 

There is a prevailing notion that genuine ports are not 
obtainable. If invalids and convalescents knew of the splen- 
did tonic and building-up properties of our real ports, they 
would not be slow in obtaining them. 

There are wines grown in Spain resembling Port, such as 
the "Tarragonas," and in France is made a wine resembling 
Port, known as the "Roussilion," but a much better substi- 
tute than either of those is the pure Port Wines of Southern 
California, grown from the same varieties of grapes as are 
native to the Alto Douro district. 

It represents nearly all the elements of a fine wine, besides 
being most agreeable to a refined palate. An old bottled wine 
when judiciously used, with its fine volatile ethers, is singu- 
larly useful in restoring strength and regularity to the heart's 
action, and for certain forms of anemia it is nearly always 
beneficial. A full flavored potent wine of moderate age 
retaining much of the richness of its original flavor is for 
such purposes the best agent, the object being to employ 



23 



only such wine as will exert the maximum of good influence 
upon both appetite and digestion. 

In case of acute hemorrhage even an excessive quan- 
tity of Port Wine administered at the right moment has been 
found to have the result of resurrection from almost certain 
death. 

LIQUEURS 

Benedictine is a high-class liqueur, distilled exclusively at 
Fecamp, Normandy. It was originally made by the Bene- 
dictine monks, but since the French revolution it has been 
manufactured by a secular company, according to the original 
recipe. Its medicinal properties are of an acknowledged high 
order. 

Maraschino is made from cherries griottes, grown chiefly 
in the south of France. It has a unique perfume and an 
agreeable taste. 

Anisette. The basis of this cordial is anis seed. Its 
properties for facilitating digestion and preventing secondary 
fermentation, which causes dyspepsia, are well known and 
acknowledged; it is not only an agreeable but also a salutary 
cordial, known throughout the world. 

Chartreuse is a highly esteemed tonic cordial, obtained 
by the distillation of various aromatic plants and some 
species of nettles growing on the Alps. There are some 
other ingredients and herbs used, but these are a secret 
belonging to the Carthusian monks, from which order the 
name Chartreuse is derived. It was formerly distilled by 
the monks at the monastery of the Grande Chartreuse in 
France, but since their expulsion it has been made at Tarra- 
gona, Spain, where the order is now established. 

Sloe Gin is a species of the wild damson. It is a dis- 
tillation of unsweetened gin, mixed with an infusion of the 
juice of the sloe berries, and is a delightful cordial. Its 
medicinal attributes are very special, being slightly laxative 
and very soothing in cases of griping pain. With hot or 
cold water it makes a very agreeable drink, and is also used 
in cocktails, fizzes, rickies, daisies, etc. 

Kummel. The foundation of kummel is caraway seed, 
and its dietetic properties are somewhat similar to anisette. 
It is invaluable for indigestion or dyspepsia. It is also 
known in Russia as Alish, and is used there extensively as an 
after-dinner cordial. 

Kirchwasser is a spirituous liqueur obtained by the dis- 
tillation of Switzerland wild cherries. It is distilled chiefly in 
Vosges and in the Black Forest. It is free from sweetness, 
has a delicious flavor of bitter almonds, and is colorless as 
water. 

Creme de Cacao is made from the beans of cacao. The 
chuao, the finest of which come from Puerto Cabello, is re- 
markable for its delicacy and perfume, and adds the most 
delicate effect to the small quantity of alcohol which this 
cordial contains. 

24 



Refined G>f|C6 



Awarded 
First Prize Gold Medal 

San Francisco 
and San Diego 
Expositions 
1915 





Benedictine 



toe best 
after-dinner 



Cordial 



\ Beware of Counterfeits 



The 

Original and Best 
Dry French 
Vermouth 




Noilly Prat 
& Co. 



UNEQUALED FOR COCKTAILS 




BITTERS 

Specifically, they are liqueurs (mostly spirituous) in which 
herbs, generally bitter herbs, are steeped or infused. Bitters 
are appetizers and beneficial for other medicinal purposes. 

Angostura is a bitter tonic much used in the West Indies 
as a preventive against malarial fever. It is also used as a 
flavoring substance for all kinds of drinks, cocktails, etc., to 
which it imparts a unique flavor. It was originally made at 
Angostura, a city in Venezuela. Now it is made at Trinidad 
by the successors of Dr. Siegert. 

Amer Picon is a French bitters, or an aperitif, made from 
French sweet wine infused with bitter herbs. 

Orange bitters have a bitter-sweet flavor of the juice of 
the orange, and is much used in the preparation of cocktails. 

There are many bitters which take their names from man- 
ufacturers, such as Abbotts, Bookers, Boonekamps, Hos- 
tetters, Pychaud, Fernetbranca, etc. 

Calisaya is a bitter tonic infused with calisaya or Peru- 
vian bark. It is an aromatic aperitif appetizer, much es- 
teemed in all European cities. It is made in France from 
the finest quality of muscated wine and Peruvian bark. 

VERMOUTH 

Italian Vermouth is a bitter-sweet wine. Its component 
parts are a muscated wine, aromatized with the infusion of 
herbs and spices and sweetened with pure sugar. It is forti- 
fied with brandy to about fourteen to eighteen per cent. 
Wormwood is one of the chief herbs used in Vermouth, 
and from it takes its name. It is extensively used in the 
preparation of cocktails. 

French Vermouth is made in and around Cette, France. 
The French Vermouth differs from the Italian by being less 
sweet and somewhat lighter in color. In France it is one 
of the chief aperitifs and makes the finest cocktails and 
highballs. 

BRANDIES OR COGNAC. 

Brandy is an abbreviation of Brandy Wine, and is a 
spirituous liqueur obtained by the distillation of wine. The 
name brandy is also given to the distillates from peaches, 
apricots, cider, etc. In England a common kind of brandy 
is distilled from malt liquors, to which the flavor and color 
of brandy are added, and this is called British brandy. 

Cognac brandy is acknowledged the standard, especially 
those produced in the department of Charente, south of 
Cognac, France. 

WHISKEY 

We may take it as an accepted fact that both by custom 
and research it has been found that alcohol in its various 
forms^ has its legitimate place in the dietary of both healthy 
and diseased organisms. The uncertainty of its effects, how- 



25 



ever, compels the medical profession to require a reliable 
spirit, for unless alcohol is completely eliminated from the 
organism, its effects, being cumulative, are unsatisfactory; 
their effects increase in geometrical progression with each 
succeeding dose. Care must be exercised, therefore, in se- 
lecting whiskey or other spirits for general use. Medical 
opinion seems only to recognize the fact that new whiskey 
contains oils which are assumed to be amylic alcohol or 
fusel-oil, and which must be got rid of by rectification or age. 
Little attention is given to the other essential oils, the secon- 
dary products of the more correct materials of distillation. 
These may be either useful or detrimental in that they assist 
or retard the elimination of the alcohol. 

A properly distilled and well-matured whiskey made from 
a fully malted barley is the one to be selected. The essen- 
tial oil of malt being a bland and harmless substance, fulfils 
a very useful therapeutic office, as by its diaphoretic action 
upon the skin it promotes and increases excretion, and con- 
sequently mitigates the accumulative effects of the alcohol. 
Both pure malt whiskey as well as genuine cognac brandy 
possess beneficent qualities in their secondary products, 
the resulting ethers of which have peculiarly pleasing char- 
acteristics. 

Amylic alcohol, on the contrary (the essential oil of grain 
whiskey), is poisonous even in minute doses, and is most 
difficult to eliminate from the whiskey by any process. Its 
deleterious effect may be recognized by a paralyzing influ- 
ence upon the skin, which, closing the doors of escape for 
the alcohol when consumed, produces feverish symptoms, 
furred tongue, thirst and headache. Whiskey containing it 
has earned, therefore, the reputation of being "the Devil in 
Solution." It is also necessary to avoid spirits of any kind 
to which saccharine or other softening ingredients have been 
added. For some reason not apparent in the present state 
of our knowledge of the chemistry of digestion, the tendency 
of sugar to turn acid on the stomach is increased when 
taken in combination with alcohol. 

Alcohol plays an important part in the arrest of phthisis 
— particularly among those who have delicate skins and per- 
spire freely the advantageous effects produced in these cases 
by the entire abandonment of all medication, and the em- 
ployment of considerable doses of spirit is well established. 

All those cases which are characterized by weakness of 
the heart, failing circulation, inability to take food, loss of 
power of sleep, and exhaustion, come under the category of 
suitable cases in which the best liqueur brandy or fine old 
malt whiskey is indicated as the most suitable form of alco- 
hol that can be used, no matter how much one has to pay 
for it. 

The physiological action of alcohol of whatever variety 
is greatly modified by climate, habits of life, and the hourly 
changes in the atmosphere. A humid climate, whether it 



26 



be hot or cold, seems not only to tolerate its use, but often 
to require a stimulant; but in dry and hot countries whiskey 
should be sparingly used. 

RUM 

The term rum is an abbreviation of rumbullion. Rum is a 
spirit, distilled from the juice of sugar cane, and also from 
molasses, in countries where sugar cane is not cultivated. 

The best qualities of rum are made in the West Indies and 
are named after the place of manufacture, such as Jamaica 
rum, Antigura rum, and St. Croix rum. 

New England and Medford rum was one of the chief 
alcoholic drinks of this country, but its consumption has con- 
siderably diminished through prohibition laws and the steady 
advance of the use of whiskey. The medicinal properties of 
rum are unquestioned, and for home remedies it is still in the 
lead. As a stimulant it is considered most efficacious. The 
Medford rums are also made in Massachusetts and enjoy 
great popularity. They are distilled on the same principle as 
New England rums. 

ALES, BEERS, PORTER, STOUT 

Ale is a light colored beer made from malt which is dried 
at a low heat. (Pale ale is made from the palest or lightest 
colored malt.) 

Beer is the same as the English word ale, and is the 
common word for all malt liquors. There is, however, a 
specific distinction. Ale is lighter colored than beer of a 
certain strength, made from malt and water. Beer is rather 
darker in color and is made of malt, hops and water. 

Stout means a stouter and heavier quality than porter. 
It is brewed from the high dried malt and is treated in the 
same way as porter. London and Dublin stouts are con- 
sidered the best. 

Root beer is a beverage containing the extracts of various 
roots such as dock, dandelion, sarsaparilla and sassafras. 

Ginger ale is an effervescent drink very similar to ginger 
beer. It ranks, however, as an aerated water beverage. 

HOW A LIQUOR DEALER CAN TELL WHAT A 
BARREL OF BEER IS WORTH TO HIM. 

A barrel of ale or beer contains 31^ gallons according to 
the Internal Revenue Laws; and there are 3,968 ounces in a 
barrel. 

This table shows the number of different sized glasses and 
money should be expected for the same: 



8 oz. glasses 496, at 5c. per glass $24.80 

9 oz. glasses 440, at 5c. per glass 22.00 

10 oz. glasses 396, at 5c. per glass 19.80 

11 oz. glasses 360, at 5c. per glass 18.00 

12 oz. glasses 330, at 5c. per glass 16.50 



27 



Draught stout on beer when tapped, if wanted for quick 
use, should have a porous vent peg put in the bung, and left 
a short time to clear, if the draught is slow, give it time to 
fine without venting. 

The beer cellar should be lofty, dry and well ventilated. 

DUTIES ON FOREIGN WINES, SPIRITS AND MALT 

LIQUORS 



Brandy, Rum, Gin, Whiskey, etc., 
in bulk (capacity less than 10 

gallons prohibited) $2.60 gal. (Am. proof) 

Incases (less quantity than one 

doz. bottles prohibited) 2.60 " 

Additional for bottles (provisional 

that the duty is not less than 40 

per cent, and valorem lc. per lb. for quarts 

l^c. " " " pints 

Still wines, in bulk 60c. per gallon 

Still wines, in bulk, under 14 deg. . 40c. " " 

*Still wines, in cases $1.60 doz. (qts.) 

^Sparkling wines, in cases (no 9.60 " 
extra duty on bottles) 

Ale and Porter, in bulk 20c. per gallon 

Ale and Porter, in glass (no ad- 
ditional duty on bottles 40c. " " 

Bay Rum $1.50 gal. (Am. proof) 



*Pints and half pints pay proportionately. 

GIN 

Gin, a contraction of Geneva, derives its name from the 
Juniper berry. Originally, it was a national alcoholic bever- 
age in Holland, although Juniper berries do not grow in that 
country, but always had to be imported from other countries 
of Europe. 

Holland gin, as we know it in this country, tastes and 
smells strongly of Juniper berries and is known as a very 
valuable medicine, having a purifying effect on the kidneys if 
taken in moderation. 

The materials used for making the spirit are barley and 
rye malt and rye. When ground these are mixed with water 
and some yeast and allowed to ferment. The first result is 
the production of yeast. The yeast having been taken the 
fermentation continues for some time; the wash then having 
the consistency of thin pea-soup is put into the stills, and the 
first distillation takes place. This distillation is then re- 
distilled when Juniper berries and sometimes hops are 
added and when distilled again the product is Holland Gin 
ready for shipment. 

Years ago, distillers in Holland gradually started to reduce 
the quantity of Juniper berries in the distillation of gin for 

28 



home consumption as a beverage, and as the public seemed 
to like this, they kept reducing the quantity until at last no 
Juniper berries were used, though it is sold and consumed in 
Holland as gin (Jenever). 

Only in the best cafes in large cities, do they keep some 
gin with Juniper flavor. He who wants this has to ask for 
"Gebeidde Jenever" which means, gin distilled with Juniper 
berries. 

Gordon Dry Gin is the leading imported gin sold in the 
United States. 

The popular taste in England also seems to run to the ex- 
clusion of the Juniper flavor, but the English distiller instead 
of leaving the Juniper berries out, reduces the quantity used 
and adds a number of other ingredients, the flavor of which 
almost cover the Juniper flavor. 

This English product is known when sweetened as Old 
Tom Gin, and when unsweetened as Dry Gin and, judging 
from the increase in consumption in this country, especially 
of Dry Gin, it seems that the American public likes this 
combination. It is largely consumed as a beverage in the 
Gin Fizz, Gin Ricky and various cocktails. 

Malt extracts are concentrated, unfermented infusions of 
malt. They are considered most efficacious in furthering 
nutrition. 

ALCOHOL 

Alcohol (ethyl) is the distillate, or product, of anything 
containing starch or sugar. It is highly inflammable, and 
burns without smoke or residue. Its normal proof is about 
192%. 

CELLAR MANAGEMENT. 



Cellar Temperature. 

The most desirable place for the storage of wine is an 
underground structure. The walls should be thick, with 
double doors, and the floor dry and concreted. Hot water 
pipes, skylights or badly fitting doors are most detrimental, 
as they are destructive to a uniform temperature. There 
should, however, be an abundance of ventilation, and the 
thermometer kept at about 56 deg. Fahrenheit, which should 
not vary more than 2 or 3 degrees upon either the hottest 
summer or coldest winter day. Excessive heat or cold 
destroys the life of the wine. A flaming gas jet is not ad- 
visable if ventilation is insufficient, because when lighted 
the temperature rises, creating too much heat near the top 
of the cellar, and when extinguished it quickly falls. 

Binning 

There should be only three tiers or bins in the cellar, and 
the bottles placed in them with their noses inclined, if any- 
thing, a little downward, in order to ensure the corks being 
always kept wet with the wine. The bottles should look as 



29 



neat and regular as it is possible to make them. Careless- 
ness in binning will, of course, lead to much breakage. Ex- 
amine each bottle to see that it is properly corked and that 
there is no leakage before binning away, although, perhaps, 
an infinitesimal leakage may not be detrimental, but perhaps, 
the reverse. The bottles should not be laid down in the bin 
unless in good condition, and if not clear must be stood up 
for twenty-four hours until the deposit has been precipitated, 
to prevent it settling in the neck of the bottle and coming 
into the decanter when decanted. Stout young wines of good 
quality obtain a maturity and generous flavor by being 
binned in places of moderate warmth, provided, of course, 
that they are not kept there too long, but champagnes, Rhine 
wines and Moselles should be kept in a cool place. 

Decanting 

Before filling the decanters they should be, of course, thor- 
oughly clean inside and out, and the mouth of the wine bottle 
very carefully wiped to remove all the exudation which will 
be found adhering to it; this should ensure the wine being- 
served in perfect condition, for even the slightest cloudiness 
destroys that delicacy of flavor which is its chief charm. To 
extract the cork without shaking the wine, the bottle must be 
taken carefully by the neck with a steady hand and the 
corkscrew inserted in the exact centre of the cork with the 
bottle lying in a horizontal position. 

Use no strainer, but place a candle in such a position that 
its light will shine through the wine as it passes between 
the bottle and the decanter. As soon as any sediment ap- 
pears, the operation must be stopped at once so that none of 
it will get into the decanter. 

No wine should be served at table that is defective or 
"corky" (a term to indicate wine that has been tainted by the 
sap of the cork wood), which is easily detected by the smell. 

All wines throw a deposit, rich wines more than others. 
The crust of Port wine of only one or two years' formation 
is naturally not so firm as that which has been kept for a 
longer period. Dry wines take longer to mature than rich. 

Port wine should be decanted at the bin in the cellar, 
from half an hour to two hours before wanted, the decanter 
being placed in the Dining Room after it is filled, and served 
at the temperature of the room. 

WHEN AND HOW TO SERVE BEVERAGES 

Appetizer. — Dry Pale Sherry, plain or with a dash of 
bitters. Vermouth plain or Cocktails. 

With Oysters. — Rhine Wine, Moselle, Dry Sauternes, 
Chablis or Capri. Cool. 

With Soup. — Sherry, Madeira or Marsala. Cool. 

With Fish. — Sauternes, Chablis, Rhine Wine, Moselle or 
Capri, Brolio White. Corvo. 



30 



With Entrees. — Claret or Chianti. Temperature of room. 
With Roast. — Claret, Burgundy or Chianti. Temperature 
of room. 

With Game.— Champagne (cold); Old Vintage Champagne, 
cool. 

With Game. — Red Burgundy. Temperature of room. 
With Pastry. — Madeira, cool. 
With Cheese. — Port. Temperature of room. 
With Fruit. — Tokay, Malaga or Muscat. Temperature of 
room. 

With Coffee — Brandy or Cordials. Temperature of room. 
If you do not wish to serve such a variety, use the fol- 
lowing, viz.: 

Either Sherry or Sherry and Bitters, Vermouth or Cock- 
tails as an appetizer. 

Either Rhine Wine, Moselle, Sauternes, Chablis or Capri 
with oysters and fish. 

Either Sherry, Madeira or Marsala with Soup. 

Either Champagne, Claret, Burgundy, Chianti or Whiskey 
High Ball throughout the meals. 

Either Brandy or Cordials after dinner. 

Either Ale or stout with oysters, fish, cold meats, steaks, 
chops or bread and cheese. 

APPENDIX 

There is nothing like good advice if only people will 
take it. An intelligent comprehension of the action of the 
various alcoholic liquors will do more to advance the cause 
of temperance than a vigorous adhesion to a dogma. Both 
Wines and Spirits have undoubtedly their legitimate place in 
the sustentation of healthy and diseased organism and forms 
the commonest of all household remedies for a large number 
of ailments, therefore, the few words upon their dietetic 
utility will not have been out of place. 

As a rule the vigorous frame and perfect digestion of a 
healthy young or middle-aged person requires only a very 
moderate allowance, but in failing health and disease the 
uses of Wines and Spirits are invaluable and numerous. 
Possibly, however, the differences in their effects are not yet 
understood, either by the public or even by the majority of 
medical men, as their action is greatly controlled by their 
different combinations. 

If taken with suitable food and in proper quantities 
absorption is more gradual, and, being diluted, unquestion- 
ably aid the digestion and assimilation of food. Recogniz- 
ing that these are beverages of ordinary life, their selection 
must be carefully made, with a due regard to purity as well 
as to the idosyncrasies of the consumer. 



31 



THE GREAT AMERICAN COCKTAIL. 

Since Dionysius, blithe and young, inspired old Hellaspair 
And beat the muses at their game, "with vine leaves in his 
hair;" 

Since Wotan quaffed oblivion to Nieblungen gold, 
And Thor beside the icy fjord drank thunderbolts of old; 
Since Omar in the Persian bowl forgot the fires of hell 
And wondered what the vinters buy so rare as that they 
sell— 

What potion have the gods bestowed to lift the thoughs afar 
Like that seductive cocktail they sell across the bar? 

Perhaps it's made of whiskey and perhaps it's made of gin; 
Perhaps there's Angostura bitters and a lemon peel within; 
Perhaps it's called Martini and perhaps it's called, again. 
The name that Spread Manhattan's fame among the sons of 
men; 

Perhaps you like it garnished with what thinking men avoid, 
The little blushing cherry that is made of celluloid. 
But be these matters as they may, a cher confrere you are 
If you admire the cocktail they pass across the bar. 

COBBLERS 



CATAWBA COBBLER. 

1 teaspoon of sugar 

2 wine glasses of Catawba wine 
Fill glass with fine ice. 

Dress with fruits in season, and serve with straws. 

CHAMPAGNE COBBLER 

y 2 tablespoon of sugar 

1 slice of orange 

1 slice of lemon peel. 

Fill glass with one-third full of fine ice and fill with 
champagne, dress with fruits in season. Serve with straws. 

CLARET COBBLER. 

1 teaspoonful of sugar 

2 slices of orange 
2 slices of lemon 

J /2 glass of cracked ice. 
Fill glass with claret. 

Stir well with spoon, ornament with fruits in season, serve 
with straws. 

HOCK COBBLER. 

Prepare same as Claret Cobbler, substituting Hock wine 
instead. 



32 



PORT WINE COBBLER 

2 teaspoonfuls of sugar 
Water to dissolve sugar 
100% Port Wine 

Fill glass with cracked ice. Stir well with spoon, trim 
with fruits in season and serve with straws. 

RHINE WINE COBBLER 

(use large bar glass half full of ice) 
1 tablespoonful of sugar 

1 jigger mineral water 

2 jiggers Rhine Wine. 

Fill up with ice, stir well, ornament with fruit and serve 
with straws. 

SAUTERNE COBBLER 

1 teaspoonful of sugar 

y 2 glass cracked ice 

Fill glass with sauterne wine. 

Stir with spoon, ornament with fruits in season, and serve 
with straws. 

SHERRY COBBLER. 

teaspoonful of sugar 
100% Sherry Wine. 

Stir with spoon until sugar dissolves. Fill glass with 
cracked ice. Ornament with mint and fruits in season, add 
little port wine on top and serve with straws. 

WHISKEY COBBLER. 

1 teaspoonful of sugar 
100% whiskey 

1 teaspoonful of fine apple syrup. 

Fill glass with cracked ice. Stir with spoon, dress with 
fruits in season. Serve with straws. 

COCKTAILS 



ABSINTHE COCKTAIL 

75% absinthe 

1 dash orange and angostura bitters 

1 dash anisette. 
Shake well. Serve. 

ADONIS COCKTAIL 

2 dashes orange bitters 
40% Sherry 

60% M. & R. Italian vermouth. 
Stir. 

33 



ALASKA COCKTAIL 

1 dash orange bitters 
40% Yellow Chartreuse 
60% Tom gin. 

ALE BEANIE COCKTAIL 

50% Irish Whiskey 

50% M. & R. Italian Vermouth. 

Fill glass with broken ice. Stir, strain and serve. 



ALEXANDER COCKTAIL 

75%Rye Whiskey 
25% Benedictine. 

One piece of ice. Twist of orange peel. Stir and serve. 

ANDERSON COCKTAIL 

(use mixing glass) 
75% Gordon Dry Gin 
25%M. & R. Italian Vermouth. 

Fill glass with cracked ice, twist piece of orange peel, 
frappe, strain and serve. 



ANTILLES COCKTAIL. 

33y 3 % M. & R. Italian Vermouth 
33^% French Vermouth 
33^3% Cognac. 

One dash Orange Flower water. Shake with fine ice. Strain 
and serve. 

APPLEJACK COCKTAIL 

One dash Orange Bitters 
100% Cider Brandy. 

Half glass cracked ice, squeeze a piece of lemon peel. Stir 
up with spoon and strain in Cocktail glass. Drop medium 
size olive in glass and serve. 

ARDSLEY COCKTAIL. 

50% Calisaya 
50% Sloe Gin. 
Shake. 

ARMOUR COCKTAIL. 

1 dash Orange Bitters 
50% M. & R. Italian Vermouth 
50 Sherry. 
Stir. 

34 



ASTORIA COCKTAIL 

1 dash Orange Bitters 
60% Tom Gin 
40% French Vermouth. 
Stir. 

AUTO COCKTAIL 

40% French Vermouth 
40% Tom Gin 
20% Scotch Whiskey. 
Shake. 

AVIATION COCKTAIL 

75% Applejack 
50% Lime Juice 
1 dash Absinthe 
6 dashes Grenadine Syrup. 
Shake. 

BACARDI COCKTAIL. 

50% Bacardi Rum 
25% M. & R. Italian Vermouth 
25% French Vermouth 
Fill glass with broken ice. Stir, strain and serve. 

BALLATINE COCKTAIL 

1 dash Absinthe 
40% French Vermouth 
60% Gordon Dry Gin. 
Shake. 

BAMBOO COCKTAIL 

50% Sherry Wine 

50% M. & R. Italian Vermouth 

Dash Orange Bitters 

Half glass ice. 

Stir, strain and serve. 

BARACCAS COCKTAIL 

25% Fernet Branca 

75% M. & R. Italian Vermouth. 

Fill glass with ice, stir, strain and serve. 

BARRY COCKTAIL 

A very popular drink in Frisco. 
Place in a small glass a piece of ice 

4 dashes Bitters 
50% Plymouth Gin 

50% M. & R. Italian Vermouth. 
Piece twisted lemon peel 

5 drpps Creme de Menthe. 

Stir well, strain it into a small bar glass and serve with 
ice water. 

35 



BATH COCKTAIL 

4 dashes Picon Bitters 

50% Old Tom Gin 

50% M. & R. Vermouth. 

Fill glass with cracked ice, stir, strain and serve. 



BEADLESTONE COCKTAIL 

50% Scotch Whiskey 
50% French Vermouth. 
Shake. 

BEALS COCKTAIL 

50% Scotch Whiskey 
25% French Vermouth 
25% M. & R. Italian Vermouth. 
Shake. Serve in Whiskey glass. 

BEAUTY COCKTAIL 

50% Gordon Dry Gin 
25% French Vermouth 
25% M. & R. Vermouth 
White of an egg 
Dash of Absinthe 

1 barspoonful syrup. 
Shake. 

BEAUTY SPOT COCKTAIL 

10% Orange Juice 
20% M & R Italian Vermouth 
20% French Vermouth 
50% Gordon Dry Gin 
Dash Grenadine Syrup. 

BENZ COCKTAIL 

90% French Vermouth 
10% Absinthe • 

2 dashes Maraschino. 

Fill glass with cracked ice, shake, strain and serve. 

BIJOU COCKTAIL 

34 glass rilled with cracked ice 
50% Green Chartreuse 
40% M & R Italian Vermouth 
10% Gordon Dry Gin 

Stir well with spoon and after straining in Cocktail glass 
add cherry or small olive, and serve after squeezing lemon 
juice on top. 



36 



BILLIN COCKTAIL 

60% Sloe Gin 
40% Plymouth Gin 
Fill glass with broken ice. 
Stir, strain and serve. 

BIRD COCKTAIL 

50% Brown Curacao 
40% Brandy. 
Shake well. 

BISHOP COCKTAIL 

100% Jamacia Rum 
1 teaspoon Syrup 

1 teaspoon Claret 
Dash Lemon Juice. 

Shake, strain and serve. 

BISHOP POTTER COCKTAIL 

2 dashes Orange Bitters 
2 dashes Calisaya 

25% French Vermouth 
25% M & R Italian Vermouth 
50% Gordon Dry Gin. 
Stir well. 

BISMARCK COCKTAIL 

Two dashes Palmo Bitters 
One dash Absinthe 
100% Rye Whiskey 
Piece of ice in glass 
Slice of Orange. 
Stir and serve. 

BLACK HAWK COCKTAIL 

50% Rye Whiskey 
50% Sloe Gin . 
Fill glass with ice. 

Stir, strain and serve in Cocktail glass. 

BLACKSTONE COCKTAIL 

25% M & R Italian Vermouth 
25% French Vermouth 
50% Gordon Dry Gin 
One piece Orange Peel. 
Shake. 

BLACKSTONE COCKTAIL NO. 1 

25% M & R Italian Vermouth 
75% Old Tom Gin 

Shake. Squeeze lemon peel on top. 

37 



BLACKSTONE COCKTAIL NO. 2 

(Special Blackstone) 
40% French Vermouth 
60% Gordon Dry Gin 

Serve with orange peel on top. 

BLACKSTONE COCKTAIL NO. 3 (special) 

1 dash Absinthe 

40% French Vermouth 

60% Gordon Dry Gin 

Serve with lemon peel on top. 

BLACKTHORNE COCKTAIL 

Fill mixing glass 2 /z full fine ice. 

1 teaspoonful of syrup 
Juice of % lemon 

2 dashes Orange Bitters 

50% M & R Italian Vermouth 
50% Sloe Gin. 

Stir ingredients thoroughly and strain in Cocktail glass 
and serve. 

BOBBIE BURNS COCKTAIL (for two) 

1 teaspoonful Orange Juice 
1 teaspoonful Maraschino 
Crush one lump of sugar 
50% Sotch. 

50% M & R Italian Vermouth. 
Shake 

BOGERZ COCKTAIL 

Juice of half a lime 
75% Gordon Dry Gin 
25% French Vermouth 
Fill glass with broken ice. 
Stir, strain and serve. 

BOLES COCKTAIL 

25% M & R Italian Vermouth 
25% French Vermouth 
50% Gordon Dry Gin 
Ice. Stir. 

Piece of Orange peel. 

Serve in old fashioned glass. 

BONNETT COCKTAIL 

Juice of one lime 

50% Benedictine 

50% M & R Italian Vermouth 

One piece of ice 

One slice of Pineapple. 

Stir, top off with carbonic and serve. 

38 



BORNN'S COCKTAIL 

One dash Brown Curacao 
50% Gordon Dry Gin 
50% U. & R. Italian Vermouth. 
Stir, strain and serve. 

BOOBY COCKTAIL 

40% Gordon Dry Gin 
10% Grenadine Syrup 
50% Lime Juice. 
Shake well in fine ice and serve. 

BRANDY COCKTAIL 

One dash Angostura Bitters 
100% Brandy 
*/> glass cracked ice. 
Stir, strain and serve. 

BRANT COCKTAIL 

One dash Angostura Bitters 
25% White Mint 
75% Brandy 

Twist lemon peel on top. 
Shake. 

BRIDAL COCKTAIL 

One dash Orange Bitters 
40% M & R Italian Vermouth 
60% Gordon Dry Gin 
One dash Maraschino. 

Stir well; twist Orange peel on top; serve. 

BRIGHTON COCKTAIL 

One dash Orange Bitters 
50% M & R Italian Vermouth 
25% Gordon Dry Gin 
25% Tom Gin 

Stir well. Twist of lemon peel and serve. 

BRONX COCKTAIL 

50% Gordon Dry Gin 

25% French Vermouth 

25% M. & R. Italian Vermouth. 

Twist of orange peel. Fill glass with ice, shake and strain. 

BRONX DRY COCKTAIL 

50% Gordon Dry Gin 
50% French Vermouth 
1 teaspoonful Orange Juice. 
Shake and serve. 

39 



BRONX TERRACE COCKTAIL 

Juice of half lime 
50% Gordon Dry Gin 
50% French Vermouth 
Fill glass with ice. 

Shake, strain and serve in cocktail glass. 

BROOKLYN COCKTAIL 

One dash Amer. Picon Bitters 
One dash Maraschino 
50% Rye Whiskey 
50% M & R Italian Vermouth 
Fill glass with ice. 
Stir and strain and serve. 

BROWN COCKTAIL 

One dash Orange Bitters 
60% Rye Whiskey 
40% Gordon Dry Gin. 

Shake. Strain and serve. 

BRUT COCKTAIL 

50% French Vermouth 
25% Whiskey 
25% Calisaya 

Fill glass with cracked ice. 
Stir, strain and serve. 

BRUT COCKTAIL (French style) 

4 dashes Angostura Bitters 
40% Amer. Picon 
60% French Vermouth. 
Stir well and serve. 

BUD'S COCKTAIL 

One dash Orange Bitters 
Twist of orange peel 
1 dash apricot brandy 
25% French Vermouth 
25% M. & R. Italian Vermouth 
50% Gordon Dry Gin 
Fill glass with cracked ice. 
Shake, strain and serve. 

BUSCH COCKTAIL 

50% M. & R. Italian Vermouth 
50% Gordon Dry Gin 
1 teaspoonful Apple Brandy. 
Shake, strain and serve. 



40 



I MARTINI & ROSSI 



ITALIAN VERMOUTH 
TURIN 

Grand Prize, Louisiana Purchase Exposition, 1 904 




The VERMOUTH from which the FIRST and 
ORIGINAL MARTINI Cocktail was made. 
There is no SUBSTITUTE for this Vermouth. 
Its character and quality are distinct from ANY other. 



W. A. TAYLOR & CO. 29 BROADWAY, NEW YORK 

Sole Agents for U. S. A. and its Possessions 



BEECH-NUT 

OSCAR'S SAUCE 



Beech-Nut Oscar's Sauce, mixed in equal 
parts with Beech-Nut Tomato Sauce 
makes THE ideal oyster cocktail sauce. 




Oscar's Sauce 



Beech-Nut Packing Co. 

Canojahrie :: :: :: New York 



BUTCHER COCKTAIL 

50% Scotch Whiskey 
25% Gordon Dry Gin 
25% M. & R. Italian Vermouth 
Fill glass with broken ice. 
Stir and strain. 

CABINET COCKTAIL 

50% French Vermouth 
50% Gordon Dry Gin 
Slice of orange peel. 
Shake, strain and serve. 

CAFE AU KIRSCH COCKTAIL 

1 pony Kirschwasser 

1 pony Cognac 

1 white of egg 

1 pony cold black coffee. 

Frapee. Serve in Claret Glass. 

CAFE de PAREE COCKTAIL 

10096 Gordon Dry Gin 
1 white of egg 
1 teaspoonful cream 
1 teaspoonful Anisette. 

Frapee. Serve in Claret Glass. 

CALISAYA COCKTAIL 

100% Calisaya 
Yz glass cracked ice. 
Stir, strain and serve. 

CALUMET CLUB COCKTAIL 

3 dashes Acid phosphate 

1 dash Angostura Bitters 
50% Bourbon 

50%^ M. & R. Italian Vermouth. 
Stir and serve. 

CAMEO KIRBY COCKTAIL 

50% Gordon Dry Gin 
50% French Vermouth 

2 teaspoonsful Raspberry Syrup ' 
5 drops Lime Juice. 

Shake: 



41 



CAMPILL COCKTAIL 

1 dash Absinthe 

50% Rye Whiskey 

25% French Vermouth 

25% M. & R. Italian Vermouth. # 

Fill glass with cracked ice; stir, strain and serve. 

CAPTAIN COCKTAIL 

50% Brandy 

50% M. & R. Italian Vermouth^ 

Fill glass with cracked ice. Stir, strain and serve. 



CAT COCKTAIL 

50% French Vermouth 
50% Gordon Dry Gin. ^ 
Stir. Serve with olive. 



C. A. W. COCKTAIL 

35% M. & R. Italian Vermouth 
35% French Vermouth 
30% Brandy. 

One piece of orange peel on top. 
Shake. 

CHAMPAGNE COCKTAIL 

y 2 lump sugar 

2 dashes Angostura Bitters 

y 2 pint Champagne. 

Stir well with spoon, twist a piece of lemon peel on top 
and serve. 

CHANTECLER COCKTAIL 

Bronx with four dashes Grenadine Syrup. 
Shake. 

CHAUNCEY COCKTAIL 

25% Brandy 
25% Gordon Dry Gin 
25% M. & R. Italian Vermouth 
25% Bourbon. 
Shake. 

CHOCOLATE COCKTAIL 

Yolk of one egg 

50% Yellow Chartreuse 

Yi m teaspoonful Powdered Sweet Chocolate 
Fill glass with cracked ice. 
Shake with shaker, strain and serve. 

42 



CHRISP COCKTAIL 

1 dash Orange Bitters 

50% Gordon Dry Gin 

50% M. & R. Italian Vermouth. 

1 slice orange. 

CIDER COCKTAIL 

Lemon rind 

2 dashes Angostura Bitters 
1 piece of ice 

Yi pint of cider. 

CINCINNATI COCKTAIL 

y> glass beer 

Fill with soda or Ginger Ale. Serve. 

(This is a palatable drink for warm weather) 

CLARE COCKTAIL 

50% Sloe Gin 

50% M. & R. Italian Vermouth 

Dash of Brandy on top. Stir well. 

CLARENDON COCKTAIL 

Mint mulled 
Juice of half a lime 
100% Gordon Dry Gin 
1 bottle Ginger Ale. 
Stir slowly and serve. 

CLIFTIN COCKTAIL 

1 dash Angostura Bitters 
1 dash Curacao 
50% Rye Whiskey 
50% French Vermouth 
y 2 glass cracked ice. 
Stir, strain and serve. 

CLOVE COCKTAIL 

50% M. & R. Italian Vermouth 
50% Sloe Gin 
1 teaspoonful Brandy. 
Shake. 

CLOVER CLUB COCKTAIL 

White of an egg 

Juice of half a lime 

Juice of half a lemon 

Juice of half an orange 

1 teaspoonful Raspberry Syrup 

100% Gordon Dry Gin 

1 sprig fresh mint. 

Fill glass with broken ice; shake, strain and serve. 



43 



CLOVER LEAF COCKTAIL 

Juice of half a lemon 

White of an egg 

100% Gordon Dry Gin 

1 teaspoonful Grenadine Syrup. 

Shake well. Piece of mint on top, and serve. 

C. O. D. COCKTAIL 

2 dashes Grenadine Syrup 
100% Gordon Dry Gin 

1 slice Grape Fruit. 
Shake. 

COFFEE COCKTAIL 

y 2 teaspoonful sugar 
1 egg 

50% Port Wine 
50% Brandy. 

Shake well. Serve in Claret Glass. 

COLONIAL COCKTAIL "two persons" 

(Same as a Miller Cocktail) 

50% Maraschino 

75% Tom Gin 

75% Grape fruit juice. 

Shake well. Serve in Claret Glass. 



COLUMBUS COCKTAIL 

60% French Vermouth 
40% Angostura Bitters. 
Shake well. 

CONEY COCKTAIL 

40% French Vermouth 
60% Gordon Dry Gin. 
Shake well. 

COOK COCKTAIL 

Juice of one lemon 
75% Gordon Dry Gin 
25% Maraschino 
White of one egg. 

Fill glass with broken ice; shake, strain and serve. 

CONGRESS COCKTAIL 

1 pony Brandy 

1 pony Creme de Rose 

3 dashes Orange flower water 

1 white of egg. 

Shake. Serve in Claret Glass. 



44 



CORNELL COCKTAIL 

50% French Vermouth 
50% Gordon Dry Gin. 
Shake. 

CORONATION COCKTAIL 

35% French Vermouth 
35% Gordon Dry Gin 
30% Dubonnet. 
Serve. 

CONSOLIDATED COCKTAIL 

75% Gordon Dry Gin 

25% M. & R. Italian Vermouth. 

COTTON COCKTAIL 

1 dash Absinthe 

2 dashes Orange Bitters 
Twist of lemon peel 
50% Rye Whiskey 

25% French Vermouth 
25% Italian Vermouth. 

Fill glass with broken ice; stir, strain and serve. 

CREOLE COCKTAIL 

40% Absinthe 

60% M. &R. Italian Vermouth. 
Shake well. 

CRESCENT COCKTAIL 

20% Amer. Picon 

40% M. & R. Italian Vermouth 

40% Bourbon 

1 teaspoonful Raspberry syrup. 
Shake well. Strain and serve. 



CRIS COCKTAIL 

2 dashes Maraschino 
50% French Vermouth 
50% Gordon Dry Gin 
Fill glass with ice. 

Stir, strain and serve. 

CHRISTIE COCKTAIL 

2 dashes Peychard's Bitters 
50% Gordon Dry Gin 
50% French Vermouth 
Fill glass with ice. 
Stir, strain in glass and serve. 



45 



CUBAN COCKTAIL 

100% Jamaica Rum 
Juice of half an orange 
3 dashes of gum syrup. 

Fill glass with cracked ice; stir, strain and serve. 

CUSHMAN COCKTAIL 

25% French Vermouth 
75% Gordon Dry Gin. 

Fill glass with ice; shake, strain and serve. 

DAIGUIRI COCKTAIL 

60% Lime juice 

40% Bacardi Rum 

1 teaspoonful powdered sugar. 

Shake well in fine ice; strain into cocktail glass. 

DEAN COCKTAIL 

1 dash Picon Bitters 

1 dash Maraschino 

50% M. & R. Italian Vermouth 

50% Rye Whiskey. 

Fill glass with ice. Stir, strain in glass and serve. 

DELMONICO COCKTAIL 

50% French Vermouth 
50% Gordon Dry Gin 
One orange peel. 
Shake. 

DEVIL'S COCKTAIL 

10% Devil Bitters 
90% French Vermouth. 

Fill glass with broken ice. Stir, strain and serve. 

DIMENTION COCKTAIL 

25% Creme de Menthe, white 
25% Brandy 
50% Creme de Cacao. 
Shake. 

DORR COCKTAIL 

30% French Vermouth 

60% Gordon Dry Gin 

10% M. & R. Italian Vermouth 

Twist of orange peel 

Yz glass fine ice. 

Shake, strain and serve. 

46 



DOWN COCKTAIL 

1 dash Orange Bitters 
40% M. & R. Italian Vermouth 
60% Gordon Dry Gin. 
Stir. Serve with olive. 



DREAM COCKTAIL 

Juice of half a lemon 
Teaspoonful of sugar 
75% Gordon Dry Gin 
White of an egg 
One dash of Liqueur. 

Shake. Serve in Claret Glass. 

DRY MARTINI COCKTAIL 

50% Gordon Dry Gin 
50% French Vermouth. 

Fill glass with cracked ice. Stir, strain and serve. 

DUBONNET COCKTAIL 

50% Gordon Dry Gin 
50% Dubonnet 
No Bitters whatever. 
Stir well, don't shake. 

DUTCHESS COCKTAIL 

33-V 3 % M. & R. Italian Vermouth 
33-^3% French Vermouth 
33-H% Absinthe. 
Shake well. 

DUKE COCKTAIL 

40% French Vermouth 
60% Gordon Dry Gin. 
Stir. 

DUPLEX COCKTAIL 

50% Whiskey 
25% French Vermouth 
25% M. & R. Italian Vermouth. 
Strain and serve. 



DUTCH CHARLIE'S COCKTAIL 

2 dashes Angostura Bitters 
40% Rye Whiskey 
40% Dubonnet 

20% M. & R. Italian Vermouth. 
Stir well. 

47 



EDNER COCKTAIL 

50% Dubonnet 

50% Gordon Dry Gin 

Twist of orange peel. 

Fill glass with cracked ice; stir, strain and serve in cocktail 
glass. 

EMERALD COCKTAIL 

1 dash Orange Bitters 
50% M. & R. Italian Vermouth 
50% Irish Whiskey. 
Stir. 

EMERSON COCKTAIL 

Half a lime 
3 dashes Maraschino 
25% M. & R. Italian Vermouth 
50% Old Tom Gin. 
Shake 

EVAN'S COCKTAIL 

1 dash Apricot Brandy 
1 dash Curacao 
1 dash Bitters 
100% Rye Whiskey. 

Fill glass with cracked ice. Stir well and strain. 



EWING COCKTAIL 

3 dashes Angostura Bitters 
100% Rye Whiskey. 
Stir. 

EXPRESS COCKTAIL 

1 dash Orange Bitters 
50% M. & R. Italian Vermouth 
50% Scotch Whiskey. 
Shake. 

FAIRBANKS COCKTAIL 

1 dash Boker's Bitters 
90% Rye Whiskey 
10% Apricot Brandy 
glass fine ice. 
Shake, strain and serve. 

FANCY BRANDY COCKTAIL 

FANCY GIN COCKTAIL 
FANCY WHISKEY COCKTAIL 

1 dash of Syrup 
1 dash of Curacao 
1 dash Angostura Bitters 
100% Brandy, Gin or Whiskey, as desired. 
Shake. Twist a piece of lemon peel. 



48 



FARMER'S COCKTAIL 

1 dash of Angostura Bitters 
50% Gordon Dry Gin 
30% French Vermouth 
20% M. & R. Italian Vermouth 
Yz glass of cracked ice. 
Frappe, strain and serve. 

FAVORITE COCKTAIL 

Juice of one lime 

3 sprigs of mint crushed 

100% Gordon Dry Gin 

1 pint Imported Ginger Ale. 

Fill glass with cube ice and serve. 

FLUSHING COCKTAIL 

40% M. & R. Italian Vermouth 
60% Brandy 
1 dash Syrup 
1 dash Angostura Bitters 
1 lemon peel. 
Stir. Strain into old-fashioned glass and serve. 

FOLIES BERGERE COCKTAIL 

Put a good sized drink of rum in a large glass with about 
six strawberries crushed with mint leaves. Add the juice 
of an orange, the juice of two limes with the limes, other fruit 
to taste, and fill with plain soda. Iced. 

FOUR DOLLAR COCKTAIL 

50% Gordon Dry Gin 

^5% French Vermouth 

25% M. & R. Italian Vermouth. 

FOURTH DEGREE COCKTAIL 

33-^3% French Vermouth 
33-V 3 % M. & R. Italian Vermouth 
33-^% White Absinthe. 
Shake well. 

FOURTH REGIMENT COCKTAIL 

1 dash Orange Bitters 
1 dash Angostura Bitters 
1 dash Celery Bitters 
50% Whiskey 

50% M. R. Italian Vermouth 
Piece of lemon peel. 
Shake. 



49 



FOWLER COCKTAIL 

Juice of half an orange 
75% Gordon Dry Gin 
20% French Vermouth 
5% M. & R. Italian Vermouth. 

Fill glass with ice. Shake, strain and serve. 

FOX SHOT COCKTAIL 

20% Angostura Bitters 
20% Brandy 

20% M. & R. Italian Vermouth 
40% Gordon Dry Gin. 
Stir well. 

FRANK HILL COCKTAIL 

50% Cherry Brandy 
50% Brandy 
Twist of lemon peel 
y 2 glass of cracked ice. 
Shake well in shaker, strain into cocktail glass and serve. 

FRENCH CANADIAN COCKTAIL 

1 dash of Absinthe 
50% French Vermouth 
50% Canadian Whiskey. 

Stir well.. 

FUTURITY COCKTAIL 

2 dashes Angostura Bitters 
50% M. & R. Italian Vermouth 
50% Sloe Gin. 

Stir. 

GIBSON COCKTAIL 

50% French Vermouth 
50% Gordon Dry Gin 
Stir, strain and serve. 

GIN COCKTAIL 

1 dash Bitters 

100% Gordon Dry Gin 
J/2 glass cracked ice. 

Stir and strain; twist a piece of lemon peel and serve. 

GOLF COCKTAIL 

50% French Vermouth 
50% Gordon Dry Gin 

2 dashes Angostura Bitters. 

Stir well and strain into cocktail glass. 

SO 



GOOD FELLOW COCKTAIL 

50% M. & R. Italian Vermouth 

50% Bourbon 

1 dash Angostura Bitters 

1 dash Calisaya. 

Stir well, strain and serve. 

GOOD TIMES COCKTAIL 

40% French Vermouth 
60% Tom Gin 

1 piece of lemon peel. 

Shake and strain into cocktail glass. 

GRAHAM COCKTAIL 

25% Fernet Branca 

75% M. & R. Italian Vermouth 

y 2 glass of ice. 

Shake, strain and serve in cocktail glass. 

GRIT COCKTAIL 

50% M. & R. Italian Vermouth 
50% Irish Whiskey. 

Shake, strain into cocktail glass, serve. 

GUGGENHEIMER COCKTAIL 

2 dashes Fernet Branca 

100% M. & R. Italian Vermouth 
glass cracked ice. 
Shake, strain and serve. 

HALL COCKTAIL. 

35% M. & R. Italian Vermouth 
35% French Vermouth 
30% Gordon Dry Gin. 
Stir and serve with olive. 

HAMERSLEY COCKTAIL. 

y of an Orange 

2 dashes Maraschino 

25% M. & R. Italian Vermouth 

75% Gordon Dry Gin. 

Frappe, strain in glass and serve. 

HAMILTON COCKTAIL 

75% Dubonnet Wine 
25% Scotch Whiskey. 

Fill glass with broken ice, stir, strain and serve. 

51 



HART COCKTAIL 

35% Gordon Dry Gin 
35% Dubonnet Wine 
30% M. & R. Italian Vermouth. 
Serve. 

HARVARD COCKTAIL 

(use large glass) 

2 dashes Bitters 

2 dashes Orange Curacao 

50% Vermouth 

50% Sherry. 

Add ice, strain into cocktail glass and serve with twisted 
lemon peel. 

HARVESTER COCKTAIL 

50% Orange Juice 
50% Gordon Dry Gin. 
Shake, strain and serve. 

HEARST COCKTAIL 

1 dash Angostura Bitters 

2 dashes Orange Bitters 
50% Gordon Dry Gin 

50% M. & R. Italian Vermouth. 
Serve. 

HIGHSTEPPER COCKTAIL 

40% French Vermouth 
60% Gordon Dry Gin 
2 dashes Angostura Bitters. 
Shake. 

HIGHLAND COCKTAIL 

50% M. & R. Italian Vermouth 
50% Scotch Whiskey. 
Shake. 

HILLARD COCKTAIL 

2 dashes Angostura Bitters 
40% M. & R. Italian Vermouth 
60% Gordon Dry Gin. 

HOLSTEIN COCKTAIL 

1 dash Picon Bitters 
50% Cognac 
50% Blackberry Brandy. 
Frappe, strain and serve. 

HOMESTEAD COCKTAIL 

40% M. & R. Italian Vermouth 
60% Gordon Dry Gin 
Slice Orange. 
Shake. 

52 



HONOLULU COCKTAIL 

y 2 spoon sugar 

Twist of lemon peel 

Juice of Vz orange 

Juice of Vz lime 

1 dash Curacao 

1 dash Angostura Bitters 

100% Gordon Dry Gin. 

Fill glass with cracked ice, shake, strain and serve. 

HOWARD COCKTAIL 

Gin Cocktail 

1 dash Angostura Bitters on top. 

HUDSON COCKTAIL 

3 dashes Orange Bitters 
50% Holland Gin 
50% French Vermouth 
Fill glass with broken ice.^ 

Stir, strain and serve with olive. 

HUNTER COCKTAIL 

75% Rye Whiskey 
25% Cherry Brandy 

Fill glass with ice, stir, strain and serve. 

IDEAL COCKTAIL 

1 piece of Grape Fruit 

50% Gordon Dry Gin 

25% French Vermouth 

25% M. & R. Italian Vermouth 

Fill glass with cracked ice, shake, strain in cocktail glass 
and serve. 

IMPROVED MANHATTAN COCKTAIL 

1 dash Bitters 
1 dash Maraschino 
50% Rye Whiskey 
50% M. & R. Italian Vermouth 
V2 glass cracked ice. 
Stir, strain and serve. 

IMPROVED MARTINI COCKTAIL 

1 dash Orange Bitters 

Dash Maraschino 

50% M. & R. Italian Vermouth 

50% Gordon Dry Gin 

Fill glass with cracked ice, stir, strain and serve. 

53 



INFURIATOR COCKTAIL 

60% Brandy 
40% Anisette 

Shake well. Strain into cocktail glass. 

IRIS COCKTAIL 

40% Lemon juice 
60% Gordon Dry Gin 
1 teaspoonful sugar 
3 sprigs of mint. 
Shake 

IRVING COCKTAIL 

50% Gordon Dry Gin 
40% French Vermouth 
Slice of Orange 
10% Calisaya 
Fill glass with ice. 

Frappe, strain and serve. 

ISABELLE COCKTAIL 

50% Creme de Cassis 
50% Grenadine Syrup 

1 lump of ice in glass and serve. 

ITALIAN COCKTAIL 

50% M. & R. Italian Vermouth 
25% Fernet Branca 
25% Grenadine Syrup 
Fill glass with ice. 

Frappe, strain and serve. 

JACK RABBIT COCKTAIL 

Juice of Orange 

yi tablespoonful Grenadine 

25% Gordon Dry Gin 

75% M. & R. Italian Vermouth. 

Fill glass with cracked ice, shake, strain in cocktail glass, 
and serve. 

JACK ROSE COCKTAIL 

10 dashes Raspberry Syrup 
10 dashes Lemon Juice 
5 dashes Orange Juice 
luice of J / 2 lime 
'75% Cider Brandy. 

Fill glass with cracked ice, shake and strain, fill with fizz 
water and serve. 

JACK ZELLER COCKTAIL 

50% Orange Gin 
50% Dubonnet. 

Fill glass with ice, stir, strain and serve. 

54 




Wm.Williams&Sons 

ABERDEEN 

old SCOTCH WHISKIES 



Henry White & Co. 



LONDON 



RED HEART RUM 

An old Jamaica Rum of 
great age and finest quality 




GORDON DRY GIN — The World's Standard 




GREEN RIVER 



The Whiskey Without a 
Headache 



Used for 14 years consec- 
utively in the U.S. Public 
Health and Marine Hos- 
pital Service. 

Those who require Whiskey 
for tonic or medicinal pur- 
poses will find 

GREEN RIVER 

always reliable. 




JAPANESE COCKTAIL 

2 dashes Curacao 

50% M. & R. Italian Vermouth 

30% Rye Whiskey 

20% Grenadine Syrup. 

Fill glass with ice, frappe, strain and serve. 

JENKS COCKTAIL 

1 dash Benedictine 

50% M. & R. Italian Vermouth 

50% Gordon Dry Gin 

Fill glass with ice, stir, strain and serve with slice of pine- 
apple. 

JERSEY COCKTAIL 

1 dash Angostura Bitters 

50% M. & R. Italian Vermouth 

50% Cider Brandy ■ ■ _ 

Mix well, twist of lemon peel on top and serve in Cocktail 
glass. 

JERSEY LILY COCKTAIL 

Martini Cocktail with mint sprigs. 

JIM LEE COCKTAIL 

2 dashes Peychaud Bitters 
2 dashes Angostura Bitters 
50% Gordon Dry Gin 
25% French Vermouth 

25% M. & R. Italian Vermouth. 
Shake. 

JOCKEY CLUB COCKTAIL 

Same as a Gin Cocktail. 

JOHN COCKTAIL 

35% M. & R. Italian Vermouth 
35% French Vermouth 
30% Gordon Dry Gin. 
White of one egg. 
Shake well. 

JUDGE SMITH COCKTAIL 

90% Rye Whiskey 
10% Apricot Brandy. 

Fill glass with ice, stir, strain and serve. 

JUNKINS COCKTAIL 

25% M. & R. Italian Vermouth 

75% Gordon Dry Gin or rye whiskey in small glass. 
Small piece of ice. Lemon peel. Small spoon. 

55 



KENTUCKY COLONEL COCKTAIL 

25% Benedictine 

75% Bourbon 

1 piece of lemon peel. 

Stir well and serve in an old fashioned glass. 

LARCHMONT COCKTAIL 

50% Sherry 

50% M. & R. Italian Vermouth. 

Fill glass with cracked ice, stir and serve. 

LA ROCHE COCKTAIL 

Take equal parts of French Vermouth, M. & R. Italian 
Vermouth and Gordon Dry Gin. Add the juice of an orange, 
frappe and strain. 

LAWRENCE COCKTAIL 

3 dashes of Peychard Bitters 
30% Gordon Dry Gin 
20% M. & R. Italian Vermouth 
30% French Vermouth 
20% Sloe Gin. 

Fill glass with broken ice, shake, strain and serve. 

LEONORA COCKTAIL 

25% Orange Juice 
50% Gordon Dry Gin 
25% Raspberry Syrup 
Yt. glass cracked ice. 

Frappe, strain and serve. 

LEOWI COCKTAIL 

25% Booth's Orange Gin 
50% Gordon Dry Gin 
25% French Vermouth 

Fill glass with ice, stir, strain in cocktail glass and serve. 

LEWIS COCKTAIL 

50% French Vermouth 
50% Gordon Dry Gin. 
Shake. 

LIBERAL COCKTAIL 

1 dash Amer. Picon 

50% M. & R. Italian Vermouth 

50% Rye Whiskey. 

Fill glass with cracked ice, stir, strain and serve. 

LOFTUS COCKTAIL 

Same as a Duchess Cocktail. 

56 



LONE TREE COCKTAIL 

50% Plymouth Gin 

25% M. & R. Italian Vermouth 

25% French Vermouth. 

Fill glass with ice and shake, strain and serve in Cocktail 
glass. 

LOVE COCKTAIL 

Martini Cocktail with white of egg. 
Shake. 

LUSITANIA COCKTAIL 

1 dash Orange Bitters 
1 dash Absinthe 
60% French Vermouth 
40% Good Brandy. 
Shake. 

MALLORY COCKTAIL 

35% Brandy 
35% Apricot Brandy 
30% White Creme de Menthe 
1 dash Absinthe. 
Shake. 

MANHATTAN COCKTAIL 

1 dash Angostura Bitters 
50% M. & R. Italian Vermouth 
50% Rye Whiskey 

]/ 2 glass cracked ice. 
Stir, strain and serve. 

MANHATTAN JR. COCKTAIL 

Manhattan Cocktail with Orange Peel. 
Shake well. 

MARCONI COCKTAIL 

40% M. & R. Italian Vermouth 
60% Apple Brandy. 
Shake. 

MARGUERITE COCKTAIL 

2 dashes Field's Orange Bitters 
50% Plymouth Gin 

50% French Vermouth 
1 dash Absinthe. 

Fill glass with cracked ice. Stir up well with spoon, strain 
into cocktail glass, drop olive in glass and serve. 

57 



MARQUERAY COCKTAIL 

y 2 lime juice 

1 dash Absinthe 

2 dashes Grenadine Syrup 
1 white of egg 

100% Dry Gin. 
Shake. 

MARQUETTE COCKTAIL 

40% M. & R. Italian Vermouth 
60% Gordon Dry Gin 
1 dash Creme de Noyaux 
Shake. Strain. Serve. 

MARTINI COCKTAIL 

1 dash Orange Bitters 
50% Gordon Dry Gin 
50% M. & R. Italian Vermouth 

Fill glass with ice, stir, strain and serve. 

MARY GARDEN COCKTAIL 

75% Dubonnet 

25% French Vermouth 

1 dash Curacao. 

Fill glass with cracked ice; stir, strain and serve. 

MAUSER COCKTAIL 

50% M. & R. Italian Vermouth 
50% Gordon Dry Gin 
1 teaspoonful Apple Brandy. 
Shake. 

McCUTCHEON COCKTAIL 

1 dash Orange Bitters 
1 dash Angostura Bitters 
50% Gordon Dry Gin 
25% French Vermouth 
25% M. & R. Italian Vermouth 
1 dash Anisette on top. 
Stir well and serve. 

McHENRY COCKTAIL 

Martini Cocktail with a teaspoonful of Hungarian Apricot 
' Brandy. 

Shake well and serve. 

McLANE COCKTAIL 

50% Gordon Dry Gin 
25% M. & R. Italian Vermouth 
25% French Vermouth 
1 orange peel. 
Shake. 

58 



MERRY WIDOW COCKTAIL 

50% Dubonnet Wine 
50% Gordon Dry Gin 
Fill glass with ice. 

Stir and strain in cocktail glass, twist of orange peel 
serve. 

METROPOLITAN COCKTAIL 

50% French Vermouth 
50% Brandy 
Yz glass fine ice. 

Shake, strain and serve. 

METROPOLITAN COCKTAIL (Southern Style) 

40% M. & R. Italian Vermouth 
60% Brandy 
1 dash Orange Bitters. 
Serve. 

MILL LANE COCKTAIL 

Squeeze and drop >4 lime in glass 
1 teaspoonful of Grenadine Syrup 
4 dashes Absinthe 
3 dashes Peychaud's Bitters 
100% Bacardi Rum. 

Fill glass with cracked ice; shake, strain and serve. 

MILLER COCKTAIL 

Same as a Colonial Cocktail. 

MILLIONAIRE COCKTAIL 

1 dash Orange Bitters 
6 dashes Curacao 
75% Rye Whiskey 

2 dashes Grenadine Syrup 

1 white of egg. 

Stir well. Serve in Claret glass. 

MILO COCKTAIL 

2 dashes Pepsin Bitters 

40% M. & R. Italian Vermouth 
60% Gordon Dry Gin. 
Stir. 

MONTANA CLUB COCKTAIL 

Use large glass, half full of ice. 
2 dashes Anisette 
50% French Vermouth 
50% Brandy. 

Stir with spoon, strain in Cocktail glass, put in olive 
serve. 

59 



MORNING COCKTAIL 

Use large glass and fill with cracked ice 

1 dash Curacao 

1 dash Maraschino 

1 dash Absinthe 

1 dash Bitters 

50% Brandy 

50% M. & R. Italian Vermouth. 

Stir with spoon, strain in whiskey glass, twist of lemon 
peel on top and serve. 

NANA COCKTAIL 

1 white of egg 
1 teaspoonful sugar 
100% Brandy. 
Shake. 

NARRAGANSETT COCKTAIL 

60% Rye Whiskey 
40% M. & R. Italian Vermouth 
1 dash Anisette. Olive. 
Stir well. 

NETHERLAND COCKTAIL 

40% Curacao 
60%? Good Brandy 
1 dash Orange Bitters. 
Stir well. 

NEWMAN COCKTAIL 

3 dashes American Picon 
50% Gordon Dry Gin 
50% French Vermouth. 
Shake. 

NICHOLAS COCKTAIL 

50% Orange Gin 
50% Sloe Gin. 

Fill glass with broken ice, stir, strain and serve. 

NORTH POLE COCKTAIL 

75% French Vermouth 
25% Fresh Pineapple Juice. 

Fill glass with broken ice, shake, strain and serve. 

(Dampen the edge of the glass and dip in powdered sugar). 

NUTTING COCKTAIL 

1 dash Angostura Bitters 
1 dash Orange Bitters 
40%? French Vermouth 
60% Gordon Dry Gin. 
Shake. 



60 



OJEN COCKTAIL (Spanish Absinthe Cocktail) 
100% Ojen Absinthe in large glass of ice. 

Keep dropping seltzer in glass and stir with spoon until 
the outside of glass is frozen and your Cocktail is finished. 
Then add a few drops of Angostura Bitters and strain into a 
cocktail glass. 

OJEN COCKTAIL (American style) 

50% Ojen Absinthe 

6 dashes Peychand Bitters. 

Fill glass with cracked ice; stir with a dash of Carbonic t 
strain and serve. 

OLD FASHIONED COCKTAIL 

1 dash Angostura Bitters 
1 dash Curacao 
Piece of cut loaf sugar 
Dissolve in two spoonsful of water 
100% liquor, as desired 
1 piece of ice in glass. 
Stir well and twist a piece of lemon peel on top and serve. 

OLIVETTE COCKTAIL 

3 dashes Orange Bitters 
3 dashes Absinthe 
1 dash Syrup 

1 dash Angostura Bitters 
50% Gordon Dry Gin 
50% French Vermouth. 

Stir well and twist lemon peel on top. 

OPAL COCKTAIL 

50% Absinthe 

50% M. & R. Italian Vermouth. 
Shake, strain and serve. 

OPERA COCKTAIL 

50% Dubonnet 

50% Gordon Dry Gin 

2 teasponsful Creme de Mandarine 
Twist orange peel on top. 

Shake, strain and serve. 

ORANGE COCKTAIL 

Juice of % of an orange 

1 dash Chartreuse 

75% Gordon Dry Gin 

25% M. & R. Italian Vermouth. 

Fill glass with broken ice, shake, strain and serve. 



61 



ORANGE BLOSSOM COCKTAIL 

50% Orange Juice 
50% Gordon Dry Gin. 
Shake well. 

OYSTER COCKTAIL 

(use star champagne glass) 
J/2 dozen small oysters 
1 dash lemon juice 

1 teaspoonful tomato and chile sauce 
3 dashes paprika sauce 

2 dashes vinegar 

1 dash tabasco sauce. 

Shake on top a little salt and pepper, stir gently with spoon 
and serve. 

OYSTER BAY COCKTAIL 

50% Curacao 

50% Gordon Dry Gin 

y 2 glass ice. 

Shake, strain and serve. 

PALMER COCKTAIL 

1 dash Picon Bitters 
100% Rye Whiskey 
Fill glass with broken ice, stir, strain and serve. 

PALMETTO COCKTAIL 

(Mixing glass half full of ice) 

3 dashes Angostura Bitters 
50% Santa Cruz Rum 

50% M. & R. Italian Vermouth. 

Stir well, strain into cocktail glass and serve. 

PAN-AMERICAN COCKTAIL 

1 dash Syrup 
1 dash Lemon Juice 
100% Rye Whiskey. 
Shake. 

PARADISE COCKTAIL 

40% Gordon Dry Gin 
60% Apricot Brandy. 

PARISIAN COCKTAIL 

Juice of one lime 
100% Dubonnet Wine. 
Stir. 

PARSON'S COCKTAIL 

80% Gordon Dry Gin 

20% M. & R. Italian Vermouth 

Piece of Orange peel. 

Fill glass, with ice. Frappe, strain and serve in whiskey 
glass. 

62 



PAT COCKTAIL 

50% Gordon Dry Gin 

40% M. & R. Italian Vermouth 

1 dash Curacao 

1 dash Angostura Bitters 

1 twist Lemon peel 

1 piece of ice. 

Stir and serve in stein. 

PATRICK COCKTAIL 

50% Gordon Dry Gin 
50% French Vermouth 
5 drops Green Breton. 

Fill glass with broken ice. Stir, strain and serve. 

PEACOCK COCKTAIL 

1 dash Picon Bitters 
1 dash Absinthe 
100% Brandy. 
Shake. 

PEBLO COCKTAIL 

Pousse Cafe. 

Shake and strain. 

PERFECT COCKTAIL 

Same as a McLane Cocktail 

PHEASANT COCKTAIL 

50% Cognac 
50Q Gordon Dry Gin. 
Shake well. 

PHILADELPHIA COCKTAIL 

Same as a Martini Cocktail with a dash of Curacao. 

PICK-ME-UP COCKTAIL 

35% Cognac 

35% M. & R. Italian Vermouth 
30% Absinthe. 
Frappe. 

PICON COCKTAIL 

80% Amer. Picon 

20% M. & R. Italian Vermouth 

Y* glass ice. 

Shake, strain, twist of orange peel and serve. 

63 



PINE TREE COCKTAIL 

35% M. & R. Vermouth 
65% Gordon Dry Gin. Mint. 
Shake. 

PING PONG COCKTAIL 

50% Sloe Gin 
50% Creme Yvette 
3 dashes lemon juice. 
Shake. 

PINK LADY COCKTAIL 

Lime Juice 

50% Gordon Dry Gin 
50% Apple Jack 
5 dashes Grenadine Syrup. 
Shake well. 

PLAZA COCKTAIL 

25% M. & R. Italian Vermouth 
75% Gordon Dry Gin 

1 slice pineapple. 
Shake. 

POET'S DREAM COCKTAIL 

35% French Vermouth 
65% Gordon Dry Gin 

2 dashes Orange Bitters 
2 dashes Benedictine. 

Stir. 

POLO COCKTAIL 

35% Grape Fruit Juice, 
35% Orange Juice 
30% Tom Gin. 

Shake. Serve in a claret glass. 

POLO FARM COCKTAIL 

35% French Vermouth 
65% Gordon Dry Gin. 
Stir. 

Rinse cocktail glass with brandy. 

PORTER COCKTAIL 

10% M. & R. Italian Vermouth 
50% French Vermouth 
40% Gordon Dry Gin 
1 spray of fresh mint. 

Fill glass with ice. Stir, strain and serve. 

PRAIRIE COCKTAIL 

100% Gordon Gin 

1 egg. Salt and pepper. 

64 



PRINCE COCKTAIL 

35% White Creme de Menthe 
35% Gordon Dry Gin 
30% M. & R. Italian Vermouth. 
Shake. 

PRINCE HENRY COCKTAIL 

1 dash Orange Bitters 
35% M. & R. Italian Vermouth 
35% Gordon Dry Gin 
30% Creme de Menthe, white. 
Frappe. 

PRINCETON COCKTAIL 

Gin cocktail with one squirt of seltzer on top. 

QUEEN'S COCKTAIL 

One piece of Pineapple in glass 

Juice of y 2 an orange 

50% Gordon Dry Gin 

25% French Vermouth 

25% M. & R. Italian Vermouth. 

Fill glass with cracked ice; shake, strain and serve. 

RACQUET CLUB COCKTAIL 

50% French Vermouth 
50% Gordon Dry Gin 
Orange peel on top. 

RAPHAEL COCKTAIL 

50% Dubonnet 

40% French Vermouth 

10% Gordon Dry Gin. 

Fill glass with broken ice; stir, strain and serve. 

RAYMOND COCKTAIL 

Two dashess Chartreuse 

40% Gordon Dry Gin 

30% French Vermouth 

30% M. & R. Italian Vermouth 

Twist of lemon peel. 

Serve in champagne glass. 

RED LION COCKTAIL 

50% Gordon Dry Gin 
40% M. & R. Italian Vermouth 
10% Booth's Orange Gin 
V 2 glass cracked ice. 
Stir, strain and serve. 

65 



REIS COCKTAIL 

2 dashes Angostura Bitters 

2 dashes Absinthe 
100% Old Tom Gin. 

Shake. 

RICHMOND COCKTAIL 

1 dash Orange Curacao 
75% French Vermouth 
25% M. & R. Italian Vermouth. 

Fill glass with fine ice. Stir, strain and serve. 

RIDING CLUB COCKTAIL 

100% Calisaya 
1 dash Angostura 

3 drops acid phosphate. 
Stir. 

RITZ COCKTAIL 

Originally made by the author (under his secret process), 
of finest ingredients. Ritz Cocktail, Ritz Fizz or Ritt Rickey 
is served at all first-class cafes, etc. Sold by the bottle by 
all dealers. 

ROBERT BURNS COCKTAIL 

1 dash Absinthe 

25% M. & R. Italian Vermouth 
75% Irish or Scotch Whiskey. 
Shake well. 

ROBIN COCKTAIL 

3 dashes Calisaya 
100% Scothch Whiskey. 
Stir well. Serve with Cherry. 

ROB ROY COCKTAIL 

50% Scotch Whiskey 
50% M. & R. Italian Vermouth 
3 dashes Peychard Bitters 
V 2 glass cracked ice. 
Stir, strain and serve. 

ROBINSON COCKTAIL 

Juice of an orange 
50% Gordon Dry Gin 
40% Dubonnet 
y 2 glass cracked ice. 

Shake, strain and serve. 

ROSE COCKTAIL 

20% Orange Juice 
20% Grenadine Syrup 
60% Gordon Dry Gin. 
Shake well. 



66 



ROSSINGTON COCKTAIL 

40% M. & R. Italian Vermouth 
60% Old Tom Gin 
Orange peel. 
Stir well. 

ROYAL SMILE COCKTAIL 

Beat up the white of an egg with the juice of an orange 
Add a drink of Gin, shake well and strain. 

RUBY COCKTAIL 

90% Gordon Dry Gin 
10% Peychard Bitters. 

Fill glass with broken ice, shake, strain and serve. 

RUBY ROYAL COCKTAIL 

50% Sloe Gin 
50% French Vermouth 
3 dashes Raspberry. 
Frappe. One cherry. 

SABBATH COCKTAIL 

50% French Brandy 
50% Port Wine 

1 egg 

Y2 pony black coffee 
y 2 teaspoonful sugar. 

Shake and strain into claret glass and serve. 

SALOME COCKTAIL 

25% M. & R. Italian Vermouth 
25% French Vermouth 
50% Gordon Dry Gin 

2 dashes Orange Bitters. 

Frappe with three celery leaves. 

SARATOGA COCKTAIL 

3 dashes Pineapple Syrup 

2 dashes Angostura Bitters 

40% M. & R. Italian Vermouth 

50% Brandy 

10% Rye Whiskey. 

Fill glass with cracked ice. Stir, strain in cocktail glass 
and serve. 

ST. FRANCES COCKTAIL 

50% French Vermouth 
50% Gordon Dry Gin 
1 pimola. 

67 



ST. JOHN COCKTAIL 

Martini Cocktail made of Tom Gin. 

ST. PETER COCKTAIL 

100% Gordon Dry Gin 
1 dash lime uice 
1 dash Syrup. 
Shake 

SCHEUER COCKTAIL 

(Serve in cocktail glass) 

50% Dubonnet 

50% M. & R. Italian Vermouth 
Cracked ice. 
Stir and strain. Serve. 

SCHULKE COCKTAIL 

Juice of ^2 lime 
50% Gordon Dry Gin 
25% Orange Gin 
25% Sloe Gin. 

Fill glass with broken ice. Stir, strain and serve. 

SHERMAN COCKTAIL 

40% M. & R. Italian Vermouth 
60% Rye Whiskey 

1 dash Absinthe. 

SHERRY COCKTAIL 

24 glassful shaved ice 

2 or 3 dashes of Bitters 
1 dash of Maraschino 
100% Port Wine. % 

Stir up well with spoon, strain into cocktail glass, put 
a cherry into it, squeeze a piece of lemon peel on top and 
serve. 

SHONNARD COCKTAIL 

80% Nickolson's Gin 

15% French Vermouth 

5% < M. & R. Italian Vermouth. 

Fill glass with broken ice, shake, strain and serve in a whis- 
key glass. 

SILVER COCKTAIL 

(Use mixing glass half full of ice) 

1 dash Gum Syrup 

2 dashes Orange Bitters 

1 dash Angostura Bitters 

2 dashes Maraschino 
50% French Vermouth 
50%^ Gordon Dry Gin. 

Stir well, strain into a cocktail glass, twist piece of lemon 
peel on top and serve. 

68 



Received Highest Award of Merit 
and Gold Medal at San Francisco 



LOUIS OTTMANN PHILIPP OTTMAN 

Pres. and Treas. Vice-President 

William Ottmann & Co. 

BUTCHERS 
PACKERS & 
EXPORTERS 

Fulton Market New York 

207, 209 & 211 Water Street 



BUSINESS ESTABLISHED IN 1860 

F. W. Hearn & Bro. 

DEALERS IN 

BUTTER, EGGS 
and CHEESE 

Grocers', Hotel and Steamship Supplies 
67 FULTON ST. NEW YORK 

Telephone 1354 and 1355 Beekman 



SLOE GIN COCKTAIL 

75% Sloe Gin 

25% M. & R. Italian Vermouth^ 

Fill glass with ice. Stir and strain in cocktail glass. Serve. 

SLOME COCKTAIL 

35% Bourbon Whiskey 
35% French Brandy 
30% Dubonnet. 
Frappe. 

SMITH COCKTAIL 

50% Brandy 

50% Apricot Brandy 

1 teaspoonful Creme de Menthe. Shake. 
1 dash Absinthe on top. 

SOCIETY COCKTAIL 

40% Gordon Dry Gin 
60% French Vermouth 
1 dash Grenadine Syrup. 
Shake. 

SODA COCKTAIL 

1 spoonful sugar 

3 dashes Angostura Bitters. 

Coating inside of glass with sugar, fill quickly with ice, 
add one bottle lemon or plain soda, two slices of orange, stir 
and serve. 

SOUL KISS COCKTAIL 

y 2 teaspoonful sugar 
50% Dubonnet 
25% Rye Whiskey 
25% French Vermouth 
Juice of half an orange. 

Fill glass with ice. Shake with shaker and strain. Top off 
with fizz water. 

SOUTH AFRICA COCKTAIL 

50% Sherry Wine 
1 dash Angostura Bitters 
50% Gordon Dry Gin 
3 drops lime juice. 

SPAULDING COCKTAIL 

40% Dubonnet 
60% Gordon Dry Gin 
1 teaspoonful Scotch Whiskey. 
Frappe. 

69 



SPHINX COCKTAIL 

60% Gordon Dry Gin 

20% M. & R. Italian Vermouth 

20% French Vermouth 

Thin slice lemon peel on top. 

STANTON COCKTAIL 

2 dashes Benedictine 
50% Gordon Dry Gin 
50% French Vermouth. 

Fill glass with ice. Stir, strain and serve. 

STAR COCKTAIL 

3 dashes Peychard Bitters 

50% M. & R. Italian Vermouth 
50% Applejack. 

Fill glass with ice. Stir, strain and serve. 

STORY COCKTAIL 

50% Boonekamp Bitters 
50% Brandy. 

Frappe, strain and serve. 

STRAWBERRY COCKTAIL 

2 dashes Orange Bitters 

25% Strawberry Syrup or juice of 3 strawberri 
1 dash Maraschino 
75% Cognac. 
Shake. 

SUNSHINE COCKTAIL 

Juice of a lime 
25% French Vermouth 
75% Tom Gin 

Y-2 teaspoonful Grenadine Syrup 
White of an egg. 

Frappe. Serve in a Claret glass. 

SWAN COCKTAIL 

Juice of y 2 an orange 
100% Absinthe. 

Shake, strain and serve. 

TANGO COCKTAIL 

40% M. & R. Italian Vermouth 
60% Gordon Dry Gin 
^2 teaspoonful Brandy. 

Shake well, strain and serve. 

70 



TAXI COCKTAIL 

50% French Vermouth 

50% Gordon Dry Gin 

2 teaspoonfuls Lime Juice 

2 teaspoonfuls Absinthe. 
Frappe. 

TIP TOP COCKTAIL 

100% French Vermouth 

4 dashes Benedictine 

1 dash Angostura Bitters 

3 dashes Orange Bitters. 
Shake. 

TREASURER COCKTAIL 

75% Gordon Dry Gin 
25% French Vermouth 
Twist of orange peel. 

Fill glass with broken ice. Stir, strain and serve. 

TRILBY COCKTAIL 

(Use mixing glass full of ice) 
1 dash Orange Bitters 
1 dash Angostura Bitters 
50% Tom Gin 

50% M. & R. Italian Vermouth. 

Stir well, strain into cocktail glass, add cherry and float 
Creme Lyvette on top. 

TROWBRIDGE COCKTAIL 

(In Whiskey glass) 

1 dash Orange Bitters 
50% M. & R. Italian Vermouth. 
50% Gordon Dry Gin. 
Twist piece of orange peel and serve. 

TUCKER COCKTAIL 

(Use Whiskey glass, twist of lemon peel in glass) 
1 dash Angostura Bitters 
25% French Vermouth 
75% Bourbon Whiskey. 

One piece of ice in glass. Stir and serve. 

TULANE COCKTAIL 

50% M. & R. Italian Vermouth 
50% Gordon Dry Gin 
1 teaspoonful Strawberry Brandy. 
Shake with fine ice. Strain and serve. 

71 



TURF COCKTAIL 

(Use mixing glass half full of ice) 
2 dashes Absinthe 
2 dashes Maraschino 
2 dashes Orange Bitters 

1 dash Bitters 

50% M. & R. Italian Vermouth 
50% Gordon Dry Gin. 

Stir well, strain into a cocktail glass, put in olive and serve 

TURF CLUB COCKTAIL 

50% Holland Gin 
50% M. & R. Italian Vermouth. 
Strain and serve. 

TURN COCKTAIL 

4 dashes Boker's Bitters 
100% Sloe Gin. 

Fill glass with cracked ice. Stir, strain and serve. 

TUSSETTO COCKTAIL 

40% Sherry Wine 
60% Gordon Dry Gin 

2 dashes Orange Bitters. 
Stir. 

TUXEDO COCKTAIL 

(Use mixing glass half full of ice) 
1 dash Maraschino 
1 dash Absinthe 

3 dashes Angostura Bitters 
50% French Vermouth 
50% Tom Gin. 

Stir well, strain into cocktail glass, add cherry and serve. 

TWO-SPOT COCKTAIL 

50% French Brandy 
50% Brown Curacao. 

Shake. Strain into a cocktail glass. Twist a piece of lemon 
peel on top. 

U. C. COCKTAIL 

50% French Vermouth 
50% Gordon Dry Gin 
1 dash Absinthe. 
Shake. 

UNION LEAGUE COCKTAIL 

1 dash Orange Bitters 
40% Port Wine 
60% Tom Gin. 
Stir well. 

72 



VAN LEE COCKTAIL 

50% Gordon Dry Gin 

40% Dubonnet 

10% Scotch Whiskey. 

Fill glass with broken ice. Stir, strain and serve. 



VAN WYCK COCKTAIL 

50% Sloe Gin 

50% Gordon Dry Gin 

2 dashes Orange Bitters. 
Shake well. 

VAN ZANDT COCKTAIL 

1 dash Apricot Brandy 
50% French Vermouth 
50% Gordon Dry Gin. 

Fill glass with ice. Shake, strain and serve. 

VERMOUTH COCKTAIL 

1 dash Boker's Bitters 
100% M. & R. Italian Vermouth 
1 dash Maraschino. i 
Fill glass with ice. Frappe, strain and serve. 

VIENNA COCKTAIL 

50% M. & R. Italian Vermouth 
50% French Vermouth 

1 dash Absinthe. 
Frappe. 

VIRGIN COCKTAIL 

(Use mixing glass half full of ice) 

3 dashes Angostura Bitters 

2 dashes Raspberry Syrup 
50% Vermouth 

50% Plymouth Gin. 

Stir well, strain into cocktail glass and serve. 

WALDORF COCKTAIL 

35% Rye Whiskey 
35% M. & R. Italian Vermouth 
30% Absinthe 
2 dashes Orange Bitters. 
Shake, 

WALDORF SPECIAL COCKTAIL 

Juice of one lime 
100% Apricotine. 
Shake thouroughly and serve in Cocktail glass. 

73 



WALDORF QUEEN COCKTAIL 

2 slices Pineapple mulled 

50% Gordon Dry Gin 

25% French Vermouth 

25% M. & R. Italian Vermouth 

Small piece of orange. 

Frappe well. Strain into cocktail glass and serve. 

WASHINGTON COCKTAIL 

1 dash Angostura Bitters 
1 dash Curacao 
90% French Vermouth 
10% Brandy. m 

Fill glass with broken ice. Stir, strain and serve. 

WATKIN'S COCKTAIL 

(Use mixing glass) 

1 slice of Pineapple 

1 slice of Orange 
50% Gordon Dry Gin 
25% French Vermouth 

25% M. & R. Italian Vermouth. 

Fill glass with cracked ice. Shake, strain and serve. 

WAXEN COCKTAIL 

25% M. & R. Italian Vermouth 
25% Apple Brandy 
25% Yellow Chartreuse 
25% Tom Gin. 

WEDDING COCKTAIL 

6 dashes Orange Curacao 
Juice Orange 
50% Gordon Dry Gin 
25% M. & R. Vermouth 
25% French Vermouth. 

Fill glass with cracked ice, shake, strain and serve. 

WEST INDIA COCKTAIL 

2 dashes Angostura Bitters 
100% French Vermouth 

2 lemon peels. 
Shake. 

WHISKEY COCKTAIL 

1 dash Angostura Bitters 
1 dash Orange Curacao 
100% Whiskey. 

Fill glass with ice. Stir, strain and serve. 

74 



WHITE ELEPHANT COCKTAIL 

40% M. & R. Italian Vermouth 
60% Gordon Dry Gin 
White of egg. 
Shake well. 

WHITE LION COCKTAIL 

1 teaspoonful of sugar 
50% Lemon Juice 
3 dashes Angostura Bitters 
3 dashes Raspberry Syrup 
50% Rum. 
Shake well. 

WHITE RAT COCKTAIL 

75% Absinthe 
25% Anisette. 
Shake well. 

WILLIAMS COCKTAIL 

Juice of half an orange 

75% Gordon Dry Gin 

25% M. & R. Italian Vermouth. 

Fill glass with broken ice, shake, strain and serve. 

WONDER COCKTAIL 

40% M. & R. Italian Vermouth 
60% Gordon Dry Gin 
1 piece of Pineapple. 
Frappe. 

YALE COCKTAIL 

1 dash Orange Bitters 
1 dash Absinthe 
100% Tom Gin 
1 lemon peel. 
Shake. 

YANKEE PRINCE COCKTAIL 

1 teaspoonful Orange Juice 
25% Grand Marnier 
75% Gordon Dry Gin 
1 filbert nut. 
Frappe. 

YORK COCKTAIL 

100% M. & R. Italian Vermouth. 

Juice of a lime in glass, drop peel in glass. Fill glass 
with cracked ice. Shake, strain and serve. 

ZAZA COCKTAIL 

50% Gordon Dry Gin 
50% Dubonnet . 

Fill glass with ice. Stir with spoon, strain and serve. 



75 



ZAZARACK COCKTAIL 

(Set old-fashioned glass in ice for three minutes) 
1 dash Absinthe 
100% Bourbon Whiskey 
% loaf of sugar 
1 dash Angostura Bitters 
Piece of broken ice in glass. 
Stir, strain and serve. 

COLLINS 
John Collins 

(Use large glass) 
1 tablespoonful of sugar 
Juice of a lemon 
Juice of y 2 a lime 
3 lumps of ice 
100% Holland Gin 
1 bottle of Club Soda. 

Stir up well, remove the ice and serve. 

Brandy Collins 

Bourbon Collins 

Irish Collins 

Rum Collins 

Rye Collins 

Scotch Collins 

Tom Collins 
Same as John Collins, except use: 
Brandy for Brandy Collins 
Bourbon Whiskey for Bourbon Collins 
Irish Whiskey for Irish Collins 
Rum for Rum Collins 
Rye Whiskey for Rye Collins 
Scotch Whiskey for Scotch Collins 
.Tom Gin for Tom Collins. 

COOLERS 

(Serve in tall glasses) 
ARDSLEY COOLER 

Large piece of ice 
Large spray of mint 
100% Gordon Dry Gin 
1 bottle of Imported Ginger Ale. 
Drink with nose to mint. 

AUTOMOBILE COOLER 

100% Gordon Dry Gin 

1 pint Imported Ginger Ale 

1 bunch of mint 

1 large piece of ice. 

76 



BILLY TAYLOR COOLER 

100% Gordon Dry Gin 
Juice of y*. a lime 
1 pint of Club Soda 
1 cube of ice. 

BLACKSTONE COOLER 

1 lemon rind 
100% Jamaica Rum 
1 pint Imported Soda. 

BOSTON COOLER 

Peel of lemon in a long string, fill with cracked ice. One 
bottle of Sarsarparilla and serve. 

BULL DOG COOLER 

Serve in a Collins Glass. 
Juice of Yi an orange 
100% Gordon Dry Gin 
1 pint of Imported Ginger Ale 
1 lump of ice. 

BULL PUP COOLER 

Serve in Collins Glass. 
Juice of a lemon 
100% Gordon Dry Gin 
1 pint of Imported Ginger Ale 
1 lump of cube ice. 

COUNTRY CLUB COOLER 

50% Grenadine Syrup 
50% French Vermouth 
1 pint of Club Soda 
1 lump of cubje ice. 

DURKEE COOLER 

1 lemon mulled 

1 teaspoonful of powdered sugar 
100% Jamaica Rum 
1 pint of Club Soda. 

DUNHAM COOLER 

(Use large glass) 
Peel of orange (in one long string). Place in glass. 

m glass of fine ice 
Juice of one orange 
100% Rye Whiskey 
1 bottle of Imported Ginger Ale. 

Stir slowly and serve. 

77 



EVAN'S COOLER 

Use large thin glass 

Wine glass of Claret 

Bottle of Imported Ginger Ale. 

FLORADORA COOLER 

Juice of ^ a lime 

25% Raspberry 

75% Gordon Dry Gin 

1 lump of cube ice 

1 pint imported Ginger Ale. 

FLORADORA COOLER-IMPERIAL STYLE 

Juice of Y* a lime 

100% Brandy 

1 pint of Ginger Ale. 

FOLIES BERGERE COOLER 

Put a good sized drink of rum in a large glass with about 
six strawberries crushed with mint leaves. Add the juice 
of an orange, the juice of two limes, other fruit to taste 
and fill with plain soda. Iced. 

GINGER ALE COOLER 

1 lemon rind in a spiral shaped piece. Place a round piece 
of ice inside of the rind, and add a pint of imported Ginger 
Ale. 

GRAPE JUICE COOLER 

1 lemon rind 

split of white or red grape juice 
1 lump of ice 
1 pint of Imported Soda. 

HAWAII COOLER 

Rind and juice of one orange 
100% Rye 

1 pint of Imported Ginger Ale. 

HILLY CROFT COOLER 

1 lemon rind 
1 lump of ice 
100% Tom Gin 

1 pint of Imported Ginger Ale. 

IRISH WHISKEY COOLER 

1 lemon rind 

100% Irish Whiskey 

1 pint Club Soda 

1 dash Angostura Bitters. 



78 



KHATURA COOLER 

25% French Vermouth 

25% M. & R. Italian Vermouth 

50% Gordon Dry Gin 

2 dashes Angostura Bitters 

1 pint Club Soda. 

MINT COOLER 

1 bunch of fresh mint 
Crush lightly 
1 lump of ice 

1 pint of Imported Ginger Ale. 

MORAINE COOLER 

2 jiggers of Rhine Wine 

lemon mulled 
1 lemon rind 
1 lump of ice 
25% Curacao 
1 pint of Club Soda. 

NARRAGANSETT COOLER 

1 rind and juice of an orange 
100% Bourbon Whiskey 

1 pint Imported Ginger Ale. 

ORANGE BLOSSOM COOLER 

2 jiggers of Orange Juice 
1 jigger Gordon Dry Gin 

1 small teaspoonful of sugar. 

Collins Glass. Fine ice. Dress with fruit. Fill glass 
with seltzer. 

REMSEN COOLER 

1 lemon rind 

100% Gordon Dry Gin 

1 pint Club Soda. 

ROBT. E. LEE COOLER 

1 dash Absinthe 

Juice of y 2 a lime 

100% Scotch Whiskey 

1 pint Imported Ginger Ale. 

ROCKY MOUNTAIN COOLER 

1 egg 

1 teaspoonful of sugar 

Juice of one lemon 

Fill glass with cider 

Grate a little nutmeg on top. 

79 



SABBATH COOLER 

50% Brandy 

50% M. & R. Italian Vermouth 
Juice of Yz a lime 

1 pint of Club Soda with two or three sprigs of mint on top. 



SARSAPARILLA COOLER 

3 or 4 round slices of lime 

Juice of a lime 

1 large piece of ice 

1 pint of Imported Sarsaparilla. 



SCOTCH COOLER 

1 lemon rind 

3 large lumps of ice in Collins glass 
100% Scotch Whiskey 
1 pint Imported Soda. 



SEA SIDE COOLER 

Juice of one lime 
100% Grenadine Syrup 
1 pint Club Soda. 



TERMINAL COOLER 

Large piece of ice in glass 
Peel an orange, in a long string 
Juice of Yz an orange 
100% Dubonnet 
2 dashes Curacao 
One bottle of Ginger Ale. 
Serve with straws. 



WHITE COOLER 

Juice of Y* an orange 
50% Scotch Whiskey 
1 dash Angostura Bitters 
1 bottle of Imported Ginger Ale. 
Serve in Collins glass. 



80 



CUPS 



ADALOR CUP 

1 fresh peach perforated with fork 
1 pint of Champagne. 

ALE CUP 

Ingredients: 

One bottle of Bass Ale; one gill of water; one glass of 
Sherry, the juice of two lemons and the fine rind of one; one 
tablespoonful of Castor sugar; a few leaves of fresh mint; a 
pinch of grated nutmeg; crushed ice. 
Method: 

Remove the lemon rind well in thin fine strips, put them 
into a jug add the sherry, water, lemon juice, sugar, mint 
and nutmeg, cover and let the liquid stand for 20 minutes, 
strain into a glass jug, add a few pieces of ice and the ale, 
then serve. 

BISHOP'S CUP 

Use quarry glass pitcher 
50% lemon juice 
100% Plain Syrup 
100% Jamaica Rum 
1 pint of claret or red bergundy. 
Dress with fruit and mint. 



BULL'S EYE CUP 

1 pint of Sparkling Cider 

1 pint of Imported Ginger Ale 

100% Brandy. 

BURGUNDY CUP 

Use large glass pitcher, into which put: 
1 pony Brandy 
1 pony brown Curacao 
1 pony Maraschino 
1 quart Burgundy 
1 pint Sparkling Water 
1 long cube of ice. 

Stir well and decorate with: 
1 lemon sliced 
1 orange sliced 
5 or 6 pieces of pineapple 

Maraschino cherries and a small bunch of green mint on top. 

81 



CHAMPAGNE CUP 



1 quart Champagne 
1 pony of Brandy 
1 pony of Curacao 
1 pony Maraschino 
1 sliced Orange 

Place large piece of ice in punch bowl 
1 bottle of Club Soda or syphon. 

Stir well together, add mint and serve. 

CIDER CUP. 

1 quart Cider 

1 pony of Brandy 

1 pony of Curacao 

1 pony of Maraschino 

1 sliced Orange 

1 sliced Lemon 

1 bottle of Club Soda or syphon. 

Place large piece of ice in Punch Bowl, stir well together, 
add mint and serve. 



CLARET CUP 

1 quart of Claret 
1 tablespoonful of sugar 
1 pony of Brandy 
1 pony of Curacao 
1 pony of Maraschino 
1 pony of Jamaica Rum 
1 sliced Orange 
1 sliced Lemon 

1 bottle of Club Soda or syphon. 

Place large piece of ice in Punch Bowl. Stir well together, 
and add mint. 

GINGER ALE CUP (Without Liquor) 

(For party of Six People. Glass Pitcher) 

Juice of 3 Lemons 
Juice of 3 Oranges 
100% Grenadine Syrup 
Sugar to taste. 

Frappe and strain into pitcher. 
Add one quart of Ginger Ale. 
1 long cube of ice. 

Dress with fruit in season and put a bunch of mint on top. 
Serve in Delmonico Glasses. 

82 




THE NEW 

COCKTAIL 

APPETIZING-DELIGHTFUL 
HAS A FLAVOR OF ITS OWN 

FOR SALE BY 
ALL FIRST CLASS 

HOTELS, CAFES, CLUBS and >J| 
DEALERS^-^ 




RITZ IMPORTING CO. 

51 FRONT STREET, NEW YORK 



Jl 



BUDDE & WESTERMANN 

Established 1872 



MANUFACTURERS AND IMPORTERS OF 

Barroom Glassware, Bottlers' Supplies, 
Hotel Supplies 



ALL UTENSILS FOR THE WHOLESALE AND RETAIL 

WINE AND LIQUOR TRADE 



TELEPHONE CONNECTION 



7th Avenue, Cor. 29th Street, New York 



WRITE FOR CATALOGUE OR SALESMAN TO CALL 



HAIG&HAIG 

Distillers since 1679 

Scots 
Whisky 

Sole Agents 

ROOSEVELT & 
SCHUYLER 

New York 




CELEBRATED PINCH BOTTLE 




The Finest Gin for 
Cocktails and Rickeys 

WHITE TAVERN 

(Straight Distilled) 

DRY GIN 



DISTILLED BY 

THE FLEISCHMANN CO. 
ifg 600-606 West 34th St. , 

NEW YORK 



GINGER ALE CUP (With Liquor) 

(For about six people. Glass Pitcher) 

100% Cognac 
50% Maraschino 
1 dash Benedictine 

3 pints Imported Ginger Ale 
1 long cube of ice 

4 or 5 pieces of sliced orange 

4 or 5 pieces of sliced pineapple 
4 or 5 pieces of sliced lemon 
1 dash Lemon Juice 
1 bunch of mint. 

Stir well and put a little powdered sugar on top. Serve 
in thin glasses. 

GRAPE JUICE CUP (with Liquor) 

(For six people. Use glass pitcher) 

1 pony Brandy 

1 pony Maraschino 

1 pony Yellow Chartreuse 

1 dash Grenadine Syrup 

Juice of Y2 a lemon 

1 long cube of ice 

1 quart Grape Juice 

1 pint Apollinaris. 

Dress with fruit and mint. 

GRAPE JUICE CUP (without Liquor) 

Juice of 2 lemons 
Juice of 2 oranges 

2 jiggers of Grenadine Syrup. 
Frappe and strain into glass pitcher. 

1 long cube of ice 

1 quart of white or red grape juice 

1 pint Apollinaris. 

Sugar to taste. Dress with fruit and mint. Stir well with 
long spoon. 

LORD LATOUNNE CUP 

(use Glass pitcher) 

1 lemon rind, cut thin 

2 jiggers Sherry 
1 sprig of mint 

dozen maraschino cherries 
1 quart of Claret 
1 pint Imported Soda. 

Stir well and serve in Delmonico glass. 

83 



MOSELLE CUP 

1 quart Moselle 
1 pony of Brandy 
1 pony of Curacao 
1 pony of Maraschino 
1 sliced orange 
1 sliced lemon 

1 bottle of Club Soda or syphon. 

Place large piece of ice in punch bowl. Stir well together, 
add mint and serve. 

RHINE WINE CUP 

1 quart of Rhine Wine 
1 pony of Brandy 
1 pony of Curacao 
1 pony of Maraschino 
1 sliced orange , 
1 sliced lemon 

1 bottle of Club Soda or syphon. 

Place large piece of ice in punch bowl. Stir well together, 
add mint and serve. 

SAUTERNE CUP 

1 quart of Sauterne 
1 pony of Brandy 
1 pony of Curacao 
1 pony of Maraschino 
1 sliced orange 
1 sliced lemon 

1 bottle of Club Soda or syphon. 

Place large piece of ice in punch bowl. Stir well together; 
add mint. 

SAUTERNE CUP (Southern style) 

Use large glass pitcher 

ioo% Lemon Juice 

50% French Brandy 

50% Curacao 

50% Benedictine 

1 Long large cube of ice 

1 quart Sauternes 

y 2 Lemon sliced 

1 Orange sliced 

4 or 5 slices of pineapple 

Maraschino Cherries 

1 pint Apolinaris. 

Stir well and put one bunch of green mint on top. Serve 
in Delmonico glasses. 



84 



TURK'S NECK CUP 

i pint of Dry Champagne 
i pint of French Claret 

i long cube of ice. Dress with fruit and mint. 

VELVET CUP 

Use glass pitcher 

i pint Champagne 

i pint Stout 

i long cube of ice. 

(Dark imported beer may be used in place of stout, if 
preferred.) 

DAISIES 



BRANDY DAISY 

Juice of Y* Lemon 
Juice of y 2 Orange 
Juice of Y* Lime 
10% Raspberry Syrup 
100% Brandy. 

One lump ice. Fill with fizz water and serve. 

BYRRH WINE DAISY 

Juice of of an Orange 
Juice of Y2 a Lemon 
10% Raspberry Syrup 
oo% Byrrh Wine. 

Fill glass with broken ice. Shake, strain, fill glass with 
fizz water. 

CHOCOLATE DAISY 

Juice of i Lime 
35% Brandy 
35% Port 

30% Raspberry Syrup. 
Goblet with fine ice. Fruit. 



GIN DAISY 

Juice of y 2 Lime 
Juice of Yz Lemon 
Juice of Y* Orange 
ioo% Gordon Dry Gin 
io% Raspberry Syrup. 

Fill glass with fine ice. Shake with shaker, strain in glass, 
fill with siphon and serve. 



85 



GINGER DAISY 

Juice of y 2 Lime 
]/ 2 teaspoonful of sugar 
50% Gordon Dry Gin 
50% Brandy. 

Shake in fine ice. Pour into goblet. Decorate with fruit 
and mint. 

HIGHLAND DAISY 

Juice of y 2 Lemon 
Juice of y 2 Lime 
Juice of y 2 an Orange 
100% Scotch Whiskey 
Syrup 

In goblet with fine ice. Decorate with fruit. 

JUNE DAISY 

(Large glass) 
10 dashes Raspberry Syrup 
Juice of y 2 a Lemon 
Juice of y 2 an Orange 
Juice of y 2 a Lime 
100% Gordon Dry Gin. 

Fill glass with fine ice. Shake well together, fill glass 
with Ginger Ale. Stir with spoon carefully and serve. 

RITZ DAISY 

100% Ritz 

6 dashes Raspberry Syrup 
Juice of 1 Lime 
Juice of y 2 Orange 
Juice of y 2 Lemon. 

Fill with cracked ice, shake well and strain. Fill with 
fizz water and serve. 

RUM DAISY 

1 teaspoonful sugar 

1 teaspoonful Raspberry Syrup 

Juice of y 2 an Orange 

Juice of y 2 Lime 

Juice of y 2 a Lemon 

75% Medford Rum. 

Fill glass with cracked ice. Shake, strain and fill glass 
with fizz water and serve. 

STAR DAISY 

Juice of y 2 a Lime 
35% Gordon Dry Gin 
35% Applejack 
30% Grenadine Syrup. 

In goblet with fine ice. Fruits. 

86 



WHISKEY DAISY 

i teaspoonful of sugar 
Juice of an Orange 
Juice of ^2 a Lemon 
Juice of ^ a Lime 
25% Raspberry Syrup 
75% Whiskey. 

Fill glass with cracked ice. Shake, strain, fill glass with 
fizz water and serve. 

EGGNOGGS 



BALTIMORE EGGNOG 

Yolk of an egg 

1 tablespoonful of sugar 

Add a little nutmeg and beat to a cream 

50% Brandy 

25% Madeira Wine 

3 lumps of cracked ice 

25% of Jamaica Rum. 

Fill glass with milk, shake well, strain into a large glass 
and serve. 

BOWL OF EGGNOGG 

(for parties) 

1 pound of sugar 

10 eggs. Yolks should be separated. Beat yolks with sugar 

until 9 dissolved 
Pour into one pint of Martell Brandy 
1 wine glass of Jamaica Rum 
3 qts. of Rich Milk. 

Mix ingredients well with a ladle and stir continually while 
pouring in milk. So as to prevent from curdling. Then beat 
whites of eggs and put on top of mixture. 

BRANDY EGGNOGG 

1 egg 

100% Brandy 

1 dash Jamaica Rum 

1 barspoonful of sugar 

Milk, shake and strain. Dash of nutmeg on top. 

HOT EGGNOGG 

1 tablespoonful of sugar 

1 fresh egg 

100% Brandy 

Fill glass with hot milk. 

Shake thoroughly with shaker, strain, grate nutmeg on top 
and serve. 



87 



IMPERIAL EGGNOGG 

1 teaspoonful of sugar 

1 fresh egg 

90% Brandy 

10% Jamaica Rum. 

Fill glass with milk. Shake well, strain, grate nutmeg on 
top, serve. 

RUM EGGNOGG 

100%Jamaica Rum 

1 teaspoonful of sugar 

1 egg. 

Milk, shake and strain. Dash of nutmeg on top. 

WHISKEY EGGNOGG 

100% Bourbon Whiskey 
1 dash Jamaica Rum 
1 egg 

1 teaspoonful of sugar. 

Milk, shake and strain. Dash of nutmeg on top. 

FIZZES 

AMER. PICON POUFFLE FIZZ 

100% Amer. Picon 

1 pony Grenadine Syrup 

1 white of egg. 

Shake, strain and fill glass withsiphon. 

ANGOSTURA FIZZ 

(Bar glass) 
Tablespoon powdered sugar 
Juice of half a lemon 
Broken ice 
y 2 pony of Bitters 
White of an egg 
Tablespoon of cream. 

Shake well with shaker, strain and serve. 

BAYARD FIZZ 

Juice of 1^2 lemons 

1 teaspoon of sugar 

100% Gordon Dry Gin 

1 dash of Maraschino 

1 dash of Raspberry Syrup. 

Shake, strain and fill glass with siphon. 

BIRD OF PARADISE FIZZ 

Same as a Silver Fizz. 

Add 1 dash of Raspberry Syrup. 

88 



BISMARK FIZZ 

Juice of y 2 a lemon 
1 teaspoon of sugar 
1 egg 

100% Sloe Gin. 
Shake, fill glass with siphon and serve. 

BRANDY FIZZ 

1 teaspoonful of sugar 
Juice of one lemon 
100% Brandy 
Fill glass with ice.. 

Shake well with shaker, strain in glass, fill with seltzer 
and serve. 

CANADIAN FIZZ 

y 2 teaspoon of sugar 
100% Gordon Dry Gin 
Juice of one lime 
1 fresh egg 

Fill glass with fine ice. 

Shake well with shaker, strain, fill with fizz water and 
serve. 

CHICAGO FIZZ 

Juice of y 2 a lemon 
1 teaspoonful of sugar 
50% Jamaica Rum 
50% Port Wine 
1 white of egg. 

Shake, strain, and fill glass with siphon. 

CLARET FIZZ 

Juice of y 2 a lemon 
1 teaspoonful of sugar 
1 glass of Claret. 

Shake and strain. Fill glass with siphon. 

DAISY FIZZ 

Juice of y 2 a lemon 
Juice of y 2 a lime 
25% of Orange Juice 
100% Brandy. 

Shake, strain and fill glass with siphon. 

DIAMOND FIZZ 

Same as a Gin Fizz. 

Fill glass with champagne. 



89 



ELSIE FERGUSON FIZZ 

y 2 of a lemon crushed 

2 strawberries crushed 

100% Gordon Dry Gin 

2 teaspoonsful of Grenadine Syrup 

10 dashes of cream. 

Shake, strain iato fizz glass and fill with siphon. 

GALVEZ FIZZ 

Juice of one lemon 

1 teaspoonful of sugar 

4 dashes of Raspberry Syrup 

100% Gordon Dry Gin 

1 white of egg 

1 dash of Orange Flower water 
100% cream. 

Shake very well, strain into lemonade glass and fill with 
siphon. 

GIN FIZZ 

1 teaspoonful of sugar 
Juice of a lemon 
1 dash of Cream 
100% Gordon Dry Gin 
Fill glass with fine ice. 

Shake, strain, fill glass with fizz water and serve. 

GOLDEN FIZZ 

y$ tablespoonful of sugar 

Juice of one lemon 

100% of Gordon Dry Gin 

Yolk of one egg 

54 glass of fine shaved ice. 

Shake well in shaker, fill glass with fizz water, mix well 
with spoon and serve. 

GRENADINE GIN FIZZ 

Juice of y 2 a lemon 
25% Grenadine Syrup 
100% Tom Gin 

Shake well, strain into fizz glass and fill with siphon. 

HOLLAND GIN FIZZ 

Juice of y 2 a lemon 

1 teaspoonful of sugar 

100% Holland Gin 

1 dash White Creme de Menthe 

# Shake well and strain into fizz glass. Fill glass with 
siphon. 



90 



IRISH WHISKEY FIZZ 

Juice of y 2 a lemon 
1 teaspoonful of sugar 
100% Irish Whiskey. 

Shake well and strain into fizz glass. Fill glass with 
siphon. 

JAP FIZZ 

Juice of y 2 a lemon 

1 teaspoonful of sugar 

1 white of egg 

50% Port Wine 

50% Rye Whiskey. 

Shake well, strain into fizz glass. Fill with siphon. 

KING COLE FIZZ 

Gin Fizz with Grenadine syrup. Frappe. 

LALLA ROOKH FIZZ 

Juice of y 2 a lime 

1 teaspoonful of sugar 

35% Vanilla 

35% Brandy 

30% Jamaica Rum 

1 teaspoonful of Cream. 

Shake, strain and fill with siphon. 

MERRY WIDOW FIZZ 

Juice of ^ a lemon 
Juice of y 2 an orange 
1 teaspoonful of sugar 
100% Dubonnet 
1 white of an egg. 

Shake well, strain into lemonade glass. Fill with siphon. 

MORNING GLORY FIZZ 

Juice of one lime 
Juice of y 2 a lemon 
1 teaspoonful of sugar 

White of an egg 
100% Scotch Whiskey 
y 2 glass of cracked ice. 

Shake well with shaker, strain, fill glass with fizz water. 

NEW ORLEANS FIZZ 

^ teaspoonful of powdered sugar 

Juice of half a lime 

Juice of half an orange 

Juice of half a lemon 

Orange Flower 

White of an egg 

75% Gordon Dry Gin 

1 teaspoonful of cream. 

Fill glass with broken ice, shake for 5 minutes, strain and 
serve. 

91 



REMUS FIZZ 

Juice of y 2 a lemon 
1 dash Grenadine Syrup 
1 dash of lime juice 
1 teaspoonful of sugar 
100 % Gordon Dry Gin 
50% Fresh Cream. 

Shake very well. Strain into lemonade glass and fill with 
fizz water. 

RITZ FIZZ 

Juice of one lemon 

1 teaspoonful of sugar 

100 % Ritz. j r 

Fill glass with ice, shake well and strain in High-ball glass. 
Fill with carbonic. 

ROYAL FIZZ 

1 teaspoonful of sugar 
Juice of a lemon 
100% Gordon Dry Gin 
1 Egg 

Fill glass with cracked ice. Shake well, strain, fill with 
fizz water and serve with straws. 



RUEBLI FIZZ 

Juice of y 2 a lemon 
Juice of % an orange 
50% Grenadine Syrup 
100% Rhine Wine 

Shake, strain, fill glass with siphon. 



SCOTCH WHISKEY FIZZ 

Juice of a small lemon 
1 teaspoonful of sugar 
100% Scotch Whiskey. 

Shake, strain into glass and fill with siphon. 



SILVER FIZZ 

Juice of a lemon 
1 spoonful of sugar. 
White of an egg 
50%? Gordon Dry Gin. 

Fill glass with cracked ice, shake and strain, fill with Fizz 
water. 

SLOE GIN FIZZ 

Same as Gin Fizz, but substitute Sloe Gin for Dry Gin. 

92 



SNOWBALL FIZZ 

100% Grape Fruit Juice 

50% Gordon Dry Gin 

50% Rhine Wine 

2 dashes Orange Flower water 

1 white of egg 

1 teaspoonful of sugar. 

Shake very well and strain. 

ST. CROIX FIZZ 

1 teaspoonful of sugar 

Juice of a Lemon 

100% of St. Croix Rum. 

Fill glass with broken ice. Shake and strain. Fill glass 
with Fizz water and serve. 

STRAWBERRY FIZZ 

Juice of ! /2 a Lemon 
Bar spoon of Sugar 
y 2 dozen Strawberries 
100%? Tom Gin. 
Shake, strain and fizz with siphon. 

TOM FIZZ 

Same as Gin Fizz, but substitute Tom Gin instead' of Dry 
Gin. 

VIOLET FIZZ 

Juice of y 2 a Lemon 
1 teaspoonful of sugar 
75% Gordon Dry Gin 
25%c Creme de Violet. 

Frappe, strain and fizz with siphon. 

WALDORF FIZZ 

Juice of an Orange 
Juice of a Lemon 
1 egg 

100%> C. & G. Bourbon 
1 teaspoonful of sugar. 

Shake, strain and fill glass with siphon. 

WHISKEY FIZZ 

Juice of ^ a Lemon 

1 teaspoonful of Sugar 

100% Rye or Bourbon Whiskey. 

Shake, strain and fill glass with fizz water. 

WHISKEY GRENADINE FIZZ 

Juice of y 2 a Lemon 

40% Grenadine Syrup 

60% Rye or Bourbon Whiskey. 

Shake well, strain into fizz glass and fill with siphon 

93 



FLIPS 



BRANDY FLIP 

1 teaspoonful of sugar 

1 fresh egg 

100% Brandy 

Yz glass cracked ice. 

Shake well with shaker, strain and grate a little nutmeg 
on top. 

BUSSE FLIP 

100% Sloe Gin 

1 yolk of egg 

2 dashes of Apricot Brandy 
y 2 teaspoonful of sugar. 

Shake well with fine ice. Strain into claret glass. 

CHOCOLATE FLIP 

50% Cognac 

50% Sloe Gin 

1 yolk of egg 

1 teaspoonful of sugar. 

Shake well with fine ice, strain, grate nutmeg on top and 
serve. 

COFFEE FLIP. 

50% Brandy 
50% Port 
1 egg 

1 teaspoonful of sugar 

Shake well with ice. Grate nutmeg on top and serve. 

CREAM FLIP 

1 egg 

3 jiggers of Cream 
1 dash Curacao. 

Shake well with fine ice. Grate nutmeg on top and serve. 

EGG FLIP 

1 egg 

1 teaspoonful of sugar 

1 teaspoonful of Maraschino 

Fresh Milk. 

Shake. Grate nutmeg on top and serve. 

GIN FLIP 

100% Gordon Dry Gin 
1 egg 

1 teaspoonful of sugar. 

Shake well, strain and serve. 

94 



GLASGOW FLIP 

25% Raspberry Syrup 
1 fresh egg 
Juice of a Lemon 
1 lump of ice 

Fill glass with Ginger Ale. 
Stir and serve. 

PORT WINE FLIP 

1 teaspoonful of sugar 
1 egg 

100% Port Wine 

Fill glass with cracked ice. Shake well with shaker, 
strain, and grate a little nutmeg on top. 

REVIVER FLIP 

75% Sloe Gin 
25% Curacao 
1 egg 

Shake well. Grated nutmeg on top. 

RUM FLIP 

100% Jamaica Rum 
1 egg 

1 teaspoonful of sugar. 

Shake well; strain and grate nutmeg on top. 

SHERRY FLIP 

2 teaspoonsful of powdered sugar 
100% Sherry Wine 

1 fresh egg 

y 2 glass of cracked ice. 

Shake well together, strain and serve. Nutmeg if desired. 

WHISKEY FLIP 

1 teaspoonful of sugar 
1 egg 

Fill glass with cracked ice 
100% Rye Whiskey. 

Shake, strain and grate a little nutmeg on top and serve. 

FRAPPES 



ABSINTHE FRAPPE 

90% Absinthe 
10% Anisette. # 

Fill glass with fine ice, shake and strain, and fill with fizz 
water. 

CHAMPAGNE FRAPPE 

Place the bottle in a Champagne cooler, fill with shaved 
ice and salt. Turn the bottle for 20 minutes until the 
wine becomes almost frozen. 

95 



FRAPPES ASSORTED 



Fill Cocktail glass with fine shaved ice and fill with any 
Cordial customer may ask for, as: 
Anisette Frappe 
Benedictine Frappe 
Chartreuse Frappe 
Creme de Menthe Frappe 
Curacao Frappe 

VERMOUTH FRAPPE 

1 dash Bitters 

100% M. & R. Italian Vermouth. 

Fill glass with ice. Frappe, strain and serve. 

HIGHBALLS 



AMER. PICON HIGH-BALL 

(Use large glass) 
One piece of ice in glass 
75% Amer. Picon 
25% Grenadine. 

Fill glass with fizz water, stir with spoon and serve. 

B. B. HIGH-BALL 

Juice of y 2 an Orange 
100% Scotch Whiskey 
1 piece of ice in glass. 

Fill glass with Ginger Ale. Serve. 

BACARDI HIGH-BALL 

100% Bacardi 
1 piece of ice. 

Fill glass with fizz water. 

BERMUDA HIGH-BALL. 

40% Brandy 

40% Gordon Dry Gin 

20% French Vermouth 

1 lump of ice. Fill with siphon. 

BOURBON HIGH-BALL 

100% Bourbon 

1 lump ice. Fill with siphon. 

BRANDY HIGH-BALL 

100% Brandy 

1 lump ice. Fill with siphon. 

96 



F. CHAUVENET 

{NUITS, COTE-D'OR), 
FRANCE 

Burgundy Wines 

OF SUPERIOR QUALITY 

Romance Volnay 
Clos de Vougeot Pommard 
Chambertin Beaune 
Nuits Beaujolais 
Macon 



Sparkling Burgundies 

"Red Cap." 

" Pink Cap," Oeil de Perdrix. 



H. P. FINLAY & CO., Ltd. 

General Agents 
35 SOUTH WILLIAM STREET NEW YORK, N. Y. 



THE IMPROVED 
JACK'S STRAINER 

(PATENT APPLIED FOR) 




PRICE $1.00 

POST PAID 



CASCADE HIGH-BALL 

50% M. & R. Italian Vermouth 

50% Creme de Cassis 

1 lump ice. Fill with siphon. 

CREME DE MENTHE HIGH-BALL 

1 piece of ice in glass 
100% Creme de Menthe. 

Fill glass with fizz water. Serve. 

GIN HIGH-BALL 

1 piece of ice in glass 
100% Gordon Dry Gin. 

Fill glass with fizz water, stir and serve. 

GRENADINE HIGH-BALL 

1 piece of ice in glass 
100% Grenadine Syrup. 

Fill glass with fizz water, serve. 

IRISH R03E HIGH-BALL 

75% Irish Whiskey 

25% Grenadine Syrup 

1 lump of ice. Fill with siphon. Stir. 

PALL MALL HIGH-BALL 

35% Brandy 

25% M. & R. Italian Vermouth 

30% Gordon Dry Gin 

1 lump of ice. Fill with siphon. 

POMPIER HIGH-BALL 

50% French Vermouth 

50% Creme de Cassis 

1 lump ice. Fill with siphon. 

POPE HIGH-BALL 

1 piece of ice in high-ball glass 
100% Sloe Gin. 

Fill glass with Ginger Ale, stir and serve. 

QUEEN'S HIGH-BALL 

\y 2 pony Amer. Picon 

1 pony Grenadine 

1 clear piece of ice in glass. 

Fill glass with fizz water. Serve. 

RITZ HIGH-BALL 

1 piece of ice in glass 
100% Ritz 

Fill with carbonic. Stir. 

97 



RYE HIGHBALL 

1 piece of ice in glass 
100% Rye Whiskey. 

Fill glass with fizz water and serve. 

SCOTCH HIGH-BALL 

1 piece of ice in glass 
100% Scotch Whiskey 

Fill glass with fizz water and serve. 

SLOE GIN HIGH-BALL 

1 piece of ice in glass 

Tuice of y 2 a Lime, drop squeezed Lime in glass 
100% Sloe Gin 

Fill glass with fizz water and serve. 

VERMOUTH HIGH-BALL 

1 piece of ice in glass 
100% M. & R. Italian Vermouth. 
Fill glass with fizz water and serve. 

JULEPS 



BRANDY JULEP 

y 2 teaspoonful of sugar 

Add a little water to dissolve sugar 

4 sprigs of mint 

100%? Brandy 

1 dash of Jamaica Rum 

Fill glass with ice. Trim with fruits in season and serve 
with straws. 

CHAMPAGNE JULEP 

1 lump of sugar 
1 sprig of mint. 

Fill glass with Champagne. Ornament with fruits in sea- 
son. 

GIN JULEP 

y 2 tablespoonful of sugar 
3 sprigs of mint 
y 2 glass fine ice 
100% Gordon Dry Gin. 

Stir well, trim with fruits in season and serve. 

GRAPE JUICE JULEP 

1 teaspoonful Syrup 

y 2 split of Grape Juice in silver cup 

Stir. Large bunch of mint on top. Serve with straws. 

98 



KENTUCKY MINT JULEP 

2 teaspoonsful Syrup 

100% Bourbon Whiskey in silver cup filled with crushed ice. 

Stir gently then take ice pick and from a big chunk of ice 
chop orf fine ice so it will adhere to side of cup. Carefully 
place a nice, large bunch of Kentucky mint on top and serve 
with straws. 

MINT JULEP 

(Large bar glass) 
1 teaspoonful of sugar 
Add enough water to dissolve sugar 

3 sprays of fresh mint, press until essence extracted 

glass of ice 
100% Rye Whiskey. 

Place four sprigs of fresh mint on top, trim with fruit 
in season, serve with straws. 

PINEAPPLE JULEP 

Juice of one Orange 
25% Raspberry Syrup 
25% Maraschino 
25% Tom Gin 
25% Moselle 
1 sliced Pineapple. 

Ice and serve with straws. 

WHISKEY JULEP 

1 tablespoonful of sugar 

Squirt of Seltzer 

3 sprigs of fresh Mint 

Press until essence is extracted 

Fill glass with cracked ice 

100% Rye Whiskey. 

Stir well with spoon, dress with fruits in season, sprinkle 
little sugar on top, dash Jamaica Rum. Serve with straws. 

LEMONADES 



ANGOSTURA LEMONADE. 

Add a teaspoonful of Angostura Bitters to each glass of 
lemonade. 

APOLLINARIS LEMONADE. 

(U^e large glass) 
One tablespoonful of powdered sugar 
Three lumps of cracked ice 
Juice of one lemon 
One pint of Apollinaris Water. 
Serve with straws. 

99 



CLARET LEMONADE. 

2 tablespoonsful of sugar 
Juice of 1 lemon 

glass of cracked ice 
24 glass of water. 

Shake well, dress with fruits in season, fill with claret, 
pour slowly, so it floats on top. Serve with straw. 

CLUB SODA LEMONADE. 

1 tablespoonful of sugar 
Juice of a lemon 
1 split of club soda. 

Stir. Decorate with fruit. 

EGG LEMONADE. 

(Use large bar glass 2-3 full of fine ice) 
1 tablespoonful of powdered sugar 
Juice of a lemon 

1 fresh egg. 

Fill up glass with water, shake thoroughly, strain into a 
thin lemonade glass and serve. 

FINE LEMONADE FOR PARTIES. 

2 lbs. granulated sugar. 

Grate the rind of 10 lemons over sugar. Rub in with sguar 

until the oil is absorbed. 

Add a gallon of boiling water. 

Stir until sugar dissolves, cool, place large piece of ice in 
bowl, strain through cloth, ornament with fruits in season. 

FRUIT LEMONADE. 

Plain lemonade 

Add slices pineapple, orange, cherries and other fruit in 
season. 

HOT LEMONADE. 

1 tablesponful of sugar 
Juice of a lemon. 

Fill glass with hot water. Stir well. 

ITALIAN WINE LEMONADE. 

2 teaspoonsful of fine sugar 
Little water to dissolve 

4 dashes of Raspberry Syrup 
Juice of a lemon 
Yi glass of cracked ice 
100% Marsala Wine. 

Fill with water, stir and trim with fruits In season. Serve 
with straws. 

100 



PLAIN LEMONADE. 

2 teaspoonsful of sugar 
Juice of a lemon 
l / 2 glass of ice. 

Shake well and fill glass with water, strain, trim with 
fruits in season. Serve with straws. 

SELTZER LEMONADE. 

(Use large glass) 
2 tablespoonsful of sugar 
Juice of 2 lemons 

4 or 5 small lumps of broken ice, then fill up the glass with 
siphon seltzer. 

Stir up well with a spoon and serve. 

SODA LEMONADE. 

2 teaspoonsful of sugar 
Juice of a lemon 
1 lump of ice 

1 bottle of Club or lemon soda. 

Ornament with fruits in season and serve with straws. 

WHISKEY LEMONADE. 

Plain lemonade 

Float 100% Whiskey on top. Fruit. 

MISCELLANEOUS 

ABSINTHE 

(American style) 

Ya glass of fine ice 

10% Absinthe 

Wine glass of water. 

Shake the ingredients until the outside of shaker is covered 
with ice. 

Strain in glass and serve. 

ABSINTHE DRIP 

1 pony of Absinthe 

Fill the bowl of your absinthe glass (which has a hole in 
the center) with fine ice and the balance with water. Then 
elevate the bowl and let contents drip into the glass con- 
taining the absinthe until the color shows a sufficiency. Pour 
into a thin bar glass. 

AMER. PICON POUFFLE 

75% Amer. Picon 
25% Grenadine Syrup 
1 white of egg. 

Shake, strain and fill glass with siphon. 

101 



AMMONIA AND SELTZER 

About ten drops of Spirits of Ammonia Aromatic 
Put into small glass of seltzer. Stir well. 

ANGEL BLUSH 

25% Marachino 
25% Creme Yvette 
25% Benedictine 
25% Cream on top. 

ANGEL DREAM 

40% Marachino 
40% Creme Yvette 
20% Cream on top. 

ANGEL KISS 

60% Benedictine 
40% Cream on top. 

ANGOSTURA GINGER ALE 

1 glass Ginger Ale 

3 dashes Bitters. 

ANGOSTURA GRAPE FRUIT 

Cut the fruit in half, extract the core or pithy substance 
in the center with a sharp knife, insert the knife around the 
inner edge of the peel and disengage the fruit from the peel 
without removing the fruit or breaking the peel, sprinkle 
plentifully with powdered sugar and dash the opening caused 
by the removal of the core with Angostura Bitters. Ice well 
before serving. 

ANGOSTURA PHOSPHATE 

(Use a phosphate glass) 
y 2 teaspoonful acid prosphate 

1 teaspoonful of Angostura Bitters' 

2 tablespoonsful of Lemon Syrup, or juice of y 2 a Lemon 
well sweetened. Fill glass with carbonic water. 

ANGOSTURA SODA 

Large glass with two or three lumps of ice 
5 or 6 dashes of Angostura Bitters 
1 or 2 slices of Orange. 

Fill up glass with lemon soda and place a teaspoon filled 
with sugar on top of the glass, to be sweetened as desired. 

APPETIZER 

4 dashes Absinthe 
50% Gordon Dry Gin 

50% French or M. & R. Italian Vermouth. 

Use Delmonico glass and add little seltzer. Shake well. 



102 



ARF AND ARF 

Yz glass Porter 
Yz glass Ale. 

ASTRINGENT 

75% Port Wine 
25% Brandy 

3 dashes Angostura Bitters 

4 or 5 dashes strong Jamaica Ginger. 

Stir gently with spoon and serve with a little nutmeg on 
top. 

AVIATOR 

25% Dubonnet 

25% French Vermouth 

25% M. & R. Italian Vermouth 

25% Gordon Dry Gin. 

Fill glass with ice, shake, strain and serve. 

BACHELOR DREAM 

25% Curacao 

25% Maraschino 

25% Creme Violet 

25% Whipped Cream on top. 

BACHELOR'S ROSE 

Juice of Yz a Lemon 
Juice of Yz a Lime 
Juice of y 2 an Orange 
White of an egg 
25% Raspberry Syrup 
75% Sloe Gin. 

Fill glass with cracked ice. Shake well and strain. 

BALTIMORE BRACER 

50% Anisette 
50% Brandy 
1 white of egg. 

Shake, strain into Delmonico glass. Fill with siphon. 

BEEF TEA 

Yz teaspoonful of beef extract 

Fill glass with hot water, season with celery salt. 
Stir well and serve. 

BEER SHANDY. 

y 2 glass of Beer 
y 2 glass of Ale. 

BICARBONATE OF SODA 

1 teaspoonful of Bicarbonate of Soda 
Yz glass of water. 
Stir well. 

103 



BIG FOUR 

1-3 Cherry Brandy 

l-v3 Kirschwasser 

1-3 French Vermouth. 

BISHOP 

1 teaspoonful of Sugar 
Juice of y> a Lemon 
Juice of y 2 an Orange 
l / 2 glass of fine ice. 
Fill glass with Burgundy 
Dash of Jamaica Rum. 

Stir well, dress with fruits in season and serve with straws. 

BISSELL SWEEPER 

Lemonade glass 
Whiskey Rickey with a split of imported Ginger Ale and fill 
glass with siphon. 

BLACK JACK 

40% Cold Coffee 

50% Brandy 

20% Kirschwasser 

Shake well. Rub edge of glass with lemon rind. Dip in 
sugar. 

BLACK STRIPE 

Use a whiskey glass with enough Jamaica Rum to cover 

bottom of glass 
1 tablespoonful of New Orleans Molasses. 

Place spoon in glass, hand rum bottle to customer and al- 
low him to stir and help himself. 

BLUE BLAZER 

(Use 2 metal mugs or 2 heavy bar glasses) 
l / 2 tablespoonful of sugar, dissolved in a little water 
100% Scotch or Rye Whiskey. 

Set the liquid on fire, and while blazing pour three or four 
times from one to the other. This will look like a stream of 
fire, twist a piece of lemon peel on top, with a little grated 
nutmeg. 

BRADLEY MARTIN 

Iced Creme de Menthe with 20% Curacao on top. 

BRAIN DUSTER 

40% Brandy 

40% Dubonnet 

20% French Vermouth. 

Shake, strain into Delmonico glass. 



104 



BRANDY BURNED WITH PEACH 

(Use small bar glass) 

100% Brandy 

y 2 tablespoonful of Sugar 

Burn Brandy and Sugar together in a saucer. 

Place 2 or 3 slices dried peaches in a hot stem glass; pour 
the burned liquid over it, grate a little nutmeg over it and 
serve. This is a Southern concoction. 

BRANDY CHAMPRELLE 

(Use Sherry glass) 

25% Curacao 
25% Chartreuse 
25% Anisette 

25% Kirschwasser or Brandy 
2 dashes of Angostura Bitters. 

Attention should be paid to prevent from mixing. 

BRANDY CRUSTA 

2^% Maraschino 
75% Brandy 
y 2 glass of cracked ice. 
Stir and strain. 

BRANDY FIX 

1 teaspoonful of Sugar 
Juice of a Lime 

1 pony of Pineapple Syrup 

2 dashes of Chartreuse 
Fill glass with cracked ice 
100% Brandy. 

Stir with spoon, ornament with grapes and berries in 
season, and serve with straws. 

BRANDY FLOAT 

Fill pony glass with Brandy, place whiskey glass over 
pony of brandy, y 2 glass of water, then withdraw pony glass, 
allowing the brandy to float on top of the water. 

BRANDY AND GINGER ALE 

1 lump of ice 

100% Brandy 

Bottle of Ginger Ale. 

Mix with spoon. Care should be taken that the ale does 
not foam over the top. 

BRANDY SCAFFA 

(Use sherry glass) 
25% Raspberry Syrup 
25% Maraschino 
25% Green chartreuse. 

Top off with brandy and serve like Pousse Cafe. 

105 



BRANDY AND SODA 

3 lumps of broken ice 
100% Brandy 

Bottle of Schultz plain soda water. 
Stir well with a spoon. 
(This is a delicious summer drink.) 

CHAMPAGNE VELVET 

For this drink a bottle of champagne and a bottle of 
porter (both cold) must be used. Fill the goblet half full 
of porter and balance with champagne, stir with spoon slow- 
ly and carefully. 

CLEAVES DELIGHT 

50% Grenadine Syrup 

50% M. & R. Italian Vermouth 

1 piece of ice in glass. 
Stir and serve. 

CLIQUOT 

50% Orange Juice 
50% Rye 

2 dash St. Croix Rum 

Serve in old fashioned glass and twist a lemon peel on 
top. 

CLOVER LEAF 

In genuine old fashioned American hot weather nothing 
seems to tickle the palate like a good American drink, and 
the kind selected generally indicates the characteristic of 
the person drinking. In winter a man will take almost any- 
thing that happens to be the fad for the moment, whether 
highly flavored or not, but in summer the demand is for 
something that will quench the thirst, whether beer, lemo- 
nade or gin rickey or some other beverage. The Clover 
Leaf is said to be popular in the city of brotherly love. 
Certainly it is decorative, for it has a soft orchid color, with 
a rim of white. Drink is made of: 
100% Gordon Dry Gin 
10 dashes Grenadine 
White of an egg 
1 sprig of mint. 

Fill glass with cracked ice, shake well, strain in cham- 
pagne glass and serve. 

COFFEE KIRSCH 

(use wine glass) 

y 2 spoon of sugar 
1 pony Kirschwasser 
50% sold black coffee 
1 dash of Brandy. 

Fill glass with fine shaved ice. Frappe and strain in 
wine-glass and serve. (After dinner) 



106 



COGNAC A LA RUSSE 

1 pony of Cognac 
1 slice of lemon 
Place on top of glass. 
l /% cut of sugar on top. 

COOPERS TOWN 

50% Gordon Dry Gin 

25% French Vermouth 

25% M. & R. Italian^ Vermouth 

One sprig of fresh mint. 

Fill glass with ice, shake and strain. 

CREME DE MENTHE ON ICE 

Have the Cocktail glass filled with fine ice 
Fill up with Creme de Manthe. 
Serve with straws. 

CREOLE LADY 

25% Maraschino 
75% Bourbon 

1 jigger Madeira 

2 cherries. 

Shake, strain into claret glass. 

CRYSTAL SLIPPER 

2 dashes Orange Bitters 

75% Gordon Dry Gin 

25% Cream Yvette. Shake well. 

DE LUXE BRACER 

1 pony white absinthe 
1 dash French Vermouth 
1 dash Anisette 
1 dash yellow chartreuse. 

Shake well and strain into Delmonico glass. Add a little 
seltzer and serve. 

DICORIE 

Juice of a lime 
90% Bacardi Rum 
10% Grenadine 

Fill glass with cracked ice. Shake and strain. 

DOGS' DAYS 

100% Scotch Whiskey 

1 bottle of Ginger Ale. 

2 slices of orange. 

107 



DONNELLY'S 

1 Cliquot 

2 Pommery 

3 Ruinart 

DREAM 

y 2 lemon juice 

teaspoon sugar 
100% Gordon Dry Gin 

1 white of an agg 

2 dashes assorted cordials on top 



DUTCH MIKE 

y 2 lime 

2 dashes Amer Picon 
100% Tom Gin 
1 lump of ice. 

Long glass. Fill with seltzer. 



EGG PHOSPHATE 

1 teaspoonful of sugar 
1 fresh egg- 
Juice of an orange 
3 dashes of Phosphate 
1 glass of cracked ice. 

Shake well with shaker, strain and serve. 



ELK'S DELIGHT 

Juice of half an orange 

Juice of half a lemon 

100% Grape Juice 

1 teaspoonful of powdered sugar 

1 dash of Bitters. 

Cracked ice to half fill glass, plain water to finish, shake, 
serve in 12 ounce lemonade glass. Garnish with slice of 
orange and cherries. 



EVANS' SHANDY GAFF 

1 large piece of ice in pitcher 

2 bottles of Ginger Ale 
2 glasses of Claret 

Dress with fruit in season and serve. 



108 



FANCY CLAIRE 

(Use large thin glass) 

100% Rye Whiskey 
2 dashes Amer Picon 
1 bottle Club soda. 
Stir and serve. 

FEDORA 

1 teaspoonful of sugar, dissolved in a little water 

1 slice of lemon 

10% Brandy 

10% Curacao 

60% Bourbon Whiskey 

20% Jamaica Rum. 

Fill glass with broken ice, shake well, ornament with fruits 
in season, serve with straws. 

FLOATER 

75% Russian Kummel 
25% Good Brandy. 
Iced. 

FOLIES BERGERE POUSSE CAFE 

Raspberry syrup, grenadine, maraschino, curacao, yellow 
chartreuse and green chartreuse in order named. Serve 
with pony of fine champagne, vintage of 1910. 

FRAZIE 

75% Maraschino Holland 

25% Hungarian Apricot. Float. 

FREEMAN'S BLISS 

(In glass pitcher) 
1 bottle of Moselle Wine 
1 pint German seltzer 
1 large piece of ice in pitcher. 

Dress with fruits in season and serve. 

FRENCH FLAG 

(After Dinner Cordial) 

1-3 Grenadine 

1-3 Maraschino 

1-3 Creme de Yvette 

GARDEN OF EDEN 

50% Apricot Brandy 
50% Creme Yvette. 



109 



GIN BUMP 

(Use High-ball glass) 

1 piece of ice in glass 
Squeeze half a lime in glass 
100% Gordon Dry ^ Gin. 

Fill glass with Ginger Ale. Stir. 

GIN AND CALAMUS 

(Use whiskey glass) 
Two or three small pieces of calamus root should be 
placed in a bottle of gin until the essence has been extracted. 
To serve, hand out glass with the bottle, and allow the cus- 
tomer to help himself. 

GIN AND MILK 

(Use whiskey glass) 
Hand out glass with spoon in same, and bottle of gin, 
allow customer to help himself, then fill glass with cold milk. 

GIN CRUSTA 

Peel of ^ lemon in long string 

Place in glass 

y 2 glass of fine ice 

1 dash of bitters 
Juice of ^2 lemon 
Dash of Maraschino 
100% Gordon Dry Gin. 

GIN FIX 

2 teaspoonfuls of sugar 
Juice of a lemon 
Squirt of seltzer 

Fill glass with ice 
100% Gordon Dry Gin. 

Stir well, ornament with fruits in season. 

GIN AND MOLASSES 

(Use whiskey glass) 
Put enough Gordon Dry Gin in glass to cover the bot- 
tom, drop one tablespoon of New Orleans molasses, place 
spoon in glass, and allow customer to help himself from 
gin bottle. Use hot water to cleanse glass. 

GIN AND TANSY 

(Use whiskey glass) 
This is an old-fashioned and excellent tonic. It is pre- 
pared by steeping a bunch of tansy in a bottle of Holland 
Gin, which will extract the essence; when serving, set the 
glass with the lump of ice, before the customer, allowing 
him to help himself. 

110 



BACARDI 




Pure Distillation 
of the Sugar Cane 

Manufactured in Santiago de 
Cuba since 1838 

AT BEST CAFES, 
CLUBS, HOTELS 

AND 

RESTAURANTS 



AN INNOVATION 



Bacardi Rickey 

Bacardi 
High Ball 

NOTHING SUPERIOR 

NOTHING QUITE 
— SO GOOD — 



iTD A % EN A T N F0 A R D U A s ; D. S. de JONGH 
127 Water Street :: New York 



DUC DE MONTEBELLO 




CHAMPAGNE 



The Best Assortment of "OLD VINTAGE" Wines in the Market 



SHERRY QUINA 



J. de Fuentes Parrilla 

JEREZ, SPAIN 



ALFRED de MONTEBELLO & CO. 

110 Broad Street, New York 



GOLDEN DREAM 

y 2 lemon juice 

1 teaspoonful of sugar 

1 yolk of egg 

100% Gordon Dry Gin. 

Shake, strain into claret glass, little seltzer on top. 

GOLDEN SLIPPER 

(Use sherry glass) 
25% Yellow Chartreuse 
1 whole egg 

Fill glass with eau de vie de Dantzig. 

GOLFER 

Use old fashioned glass 
Tuice of ^ a lime 
100% Scotch Whiskey. 

1 lump of ice. Little powdered sugar and fill glass with 
seltzer. 

GOOD LUCK NIGHT CAP 

A pony of champagne, vintage of 1810, a pony of grena- 
dine, a bottle of plain soda. 

GREEN TIE 

50% Creme de Menthe, green 
50% Cream de Rose. Float. 

GUM SYRUP 

Take 15 pounds loaf or granulated sugar or 5 pounds White 
Rock candy 

1 gallon of water. 

Boil for 8 or 10 minutes, then add enough water to make 

2 gallons. 

HALF AND HALF 

Mix half ale or beer and porter together. 
This is the American style. 

HALSTED STREET 

LTse glass pitcher 
1 pint champagne 
1 pint beer. 
Mixed. 

HAPPY THOUGHT 

1-6 Anisette 
1-6 Creme de Cacao 
1-6 Creme de Rose 
1-6 Creme de Menthe 
1-6 Creme Yvette 
1-6 Cognac. 

Ill 



HEADACHE DRINKS 

Take two lemonade glasses, into one of which put a tea- 
spoonfull of bromo seltzer or bromo soda, as preferred. 
Fill the other glass full of water. Pour the water into the 
bromo, and pour from one glass to the other until thor- 
oughly mixed. Drink at once. 

HOOK AND EYE 

50% Brandy 

50% Apricot Brandy 

1 teaspoonful of white Creme de Menthe 

1 dash of Absinthe. Shake. 

HORSE'S NECK 

(Large thin glass 

2 dashes lemon juice 

Peel a lemon in a long string, place in glass, fill glass with 
ice 

1 bottle of Ginger Ale 

HOT RUM 

1 lump of sugar, dissolved in a little water 

100% Jamaica Rum 

Fill glasses with hot water. 

Stir well, grate a little nutmeg and serve. 

HOT SCOTCH 

1 lump of sugar 

1 dash of bitters 

Y\ glass of boiling water 

100% Scotch Whiskey 

Place piece of lemon peel in glass, a few cloves and serve. 

HOT SPICED RUM 

1 lump of sugar 

T ^ teaspoonful of mixed allspice 
Dissolve with a little hot water 
100% Jamaica Rum 
Fill glass with hot water. 

Stir, grate a little nutmeg and serve. 

HUNGARIAN BRACER 

(Use whiskey glass) 
50% M & R Italian Mermouth 
50%o Rye Whiskey 

2 dashes of Angostura Bitters 
2 dashes of Absinthe. 

Twist one lemon peel over small glass seltzer with one 
dash acid phosphate on the side. 

112 



ILLINOIS THUNDERBOLT 

85% Cider Brandy or Jersey lightning 
15% Grenadine 

Fill glass with cracked ice, shake, strain in cocktail glass 
and serve. 

IRISH ROSE 

Irish Whiskey High ball with three or four dashes of Grena- 
dine syrup. 

JACK KAISER FAVORITE 

To six strawberries and mint leaves, both crushed, add a 
good drink of Scotch Whiskey, mix with plain soda. 

JERSEY FLASHLIGHT 

2 lumps of sugar 

2 dashes Angostura Bitters 

100% Apple Brandy. 

Twist lemon peel on top. Add little water; light with 
match and serve. 

JERSEY LILY POUSSE CAFE 

(Use pony glass) 
50% Green Chartreuse 
50% Cognac Brandy 
10 drops Angostura Bitters. 

Pour brandy in carefully so it will not mix and serve. 

. JERSEY SUNSET 

Into a straight champagne glass put a scant teaspoonful 
of sugar with enough water to dissolve. Add a twist of 
lemon peel or lime peel and half a whiskey glass of fine 
Old Monmouth Applejack. Now put in enough broken ice 
to cool, fill with water and finish with a dash or two of 
Angostura Bitters, which should not be stirred in, but be 
allowed to drop slowly through the amber mixture, impart- 
ing to it the sunset hues that probably suggested its name. 

In winter instead of ice, hot water is used, making a most 
genial drink— A HOT SUNSET. 

JUNE ROSE 

(Use large glass for mixing) 
Juice of y 2 an orange 
Juice of ^ a lime 
Juice of y 2 a lemon 
Teaspoonful of Raspberry Syrup 
100% Gordon Dry Gin. 

Fill glass with ice. Shake well with shaker, strain, fill 
glass with fizz water and serve. 

113 



KING'S CORDIAL 

75% Maraschino 

25% Scotch Whiskey. Float. Cordial glass. 

KNICKEBEIN 

1 dash Angostura Bitters 
Yolk of an egg 
50% Benedictine 
50% Kummel. 

See that different ingredients are not mixed. 

KNICKERBOCKER 

1 tablespoonful raspberry syrup 
Juice of a lemon 

100% St. Croix Rum 

2 dash Curacao. 

Fill glass with cracked ie. Trim with fruits in season. 

KNICKERBOCKER BAKED 

Break an egg into a sherry glass, add a pony of Kummel, 
then a pony of Brandy. Light the brandy and watch 
the egg cook. 

LEMON PHOSPHATE 

2 dashes Acid Phosphate 
1 teaspoonful lemon juice 
1 pint lemon soda. 

LEONARD RITZ 

90% Ritz 

10% Raspberry syrup 
Piece of ice in glass. 

Fill with carbonic, stir and serve. 



LIME KILN 

Juice of one lime 
50% Gordon Dry Gin 
40% Gum Syrup 
Fill glass with cracked ice. 
Shake, strain and serve. 

LITTLE MAXIME (after dinner) 

(Serve in pony glass) 
40% Val. d'Ema (liqueur) 
40% Creme de Menthe, green 
20% Creme Yvette. 



114 



MAGNUS 

1 dash Angosture Bitters 
Juice of y 2 an orange 
Peel of an orange in one string 
Place in glass 
50% Gordon Dry Gin 
1 bottle imported Ginger Ale. 
Stir and serve. 

MAIDEN'S DREAM 

24 pony glass Benedictine or Creme de Cocoa 
Fill with heavy cream. 

This drink is admired by ladies. 

MAMIE TAYLOR 

Peel of lemon in one string, place in glass so it hangs over 
100% Scotch Whiskey 
y 2 glass of cracked ice 
Bottle of imported Ginger Ale. 

MAMIE TAYLOR (Southern Style) 

(Use long thin glass) 
Peel of lemon in one string 
Place in glass so it hangs over 
100% Scotch Whiskey 
1 piece of cube ice 
1 quart imported Ginger Ale. 

MAMIE TAYLOR'S SISTER 

(Use collins glass) 
100% Gordon Dry Gin 
1 lime squeezed and dropped in 
1 bottle imported Ginger Ale 

1 large cube of ice. 

MARTINIQUE 

40% Benedictine 

'40% Kummel 

20% Cream on top 

MILK SHAKE 

25% Raspberry Syrup 

2 lumps of ice. 

Fill glass with milk; shake and strain. 

MILK AND SELTZER 

y 2 glass Seltzer 
y 2 glass Milk. 

115 



MONTGOMERY 

75% Rye Whiskey 

25% M & R Italian Vermouth 

1 slice of orange. 

Fill glass with ice. Shake, strain and serve. 

MORNING BRACER 

40% White Absinthe 

60% M & R Italian Vermouth. 

Shake well and strain into Delmonico glass. Fill with 
seltzer. 

MORNING STAR 

40% Cream 
40% Port Wine 
20% Scotch 
1 fresh egg. 

Shake, strain into long, thin glass, fill with seltzer. 

MORTON'S FAVORITE 

Crush six strawberries with mint leaves, add a spoonful 
of sugar, crushed ice, a good sized drink of brandy, and a 
bottle of plain soda. Serve in large glass. 

MULLED ALE OR A BURTON-ON-TRENT 

Take one quart of Bass & Co.'s Barley Wine, or Strong 
Ale, two eggs, a teaspoonful of powdered ginger or nut- 
meg, two tablespoonfuls of castor sugar and one ounce of 
butter. Beat up the eggs separately. Put the ale in sauce- 
pan, add the ginger (or nutmeg), sugar and butter. When 
nicely warm, but not boiling, pour slowly into the jug con- 
taining the beaten eggs; stir well and then warm the mix- 
ture on fire without bringing to boiling point. 

MULLED ALE 

Ingredients: One quart of Bass & Co.'s Barley Wine, or 
Strong Ale, one glass of rum or brandy, one tablespoonful of 
castor sugar, pinch of ground cloves, a pinch of grated nut- 
meg, a good pinch of ground ginger. 

Method: Put the ale, sugar, cloves, nutmeg and ginger 
into an ale-warmer or stew pan and bring nearly to boiling 
point, add the brandy and more sugar and flavoring if nec- 
essary and serve at once. 

OLD OXFORD COLLEGE MULLED ALE 

Take *4 pound cinnamon, % pound cloves, put both into a 
saucepan with two quarts of water, put it over the fire 
till it boils, then let it simmer for an hour, then strain it off 
into a jug, and when cold put the liquid into a bottle and 
well cork down. 

116 



When making mulled ale, add one wineglass of the liquid 
to every quart of Bass & Co.'s Barley Wine or Strong Ale, 
adding a little ginger and loaf sugar to taste. Heat the ale 
over a brisk fire, but be sure not to let it boil, as that alters 
the flavor, but take it off just before it boils. 

Add a few slices of lemon, and a wineglass of gin to 
every quart. 

ORANGEADE 

1 spoonful of sugar 
100% Orange Juice 
25% Raspberry Syrup 
l / 2 glass of cracked ice 

Fill with water or seltzer, trim with fruits in season, serve 
with straws. 

OXFORD UNIVERSITY "NIGHTCAP" 

Beat up the yolks of eight eggs with refined sugar pul- 
verized and a nutmeg grated; then extract the juice from the 
rind of a lemon by rubbing sugar upon it, and put the 
sugar with a piece of cinnamon and a quart of Bass & 
Co.'s Barley Wine or Strong Ale, into a saucepan, place 
it on the fire, and when it boils take it off, then add a single 
glass of gin, or this may be left out, put the liquor into 
a spouted jug and pour it gradually among the yolks of 
eggs, etc. All this must be kept well stirred with a spoon 
while the liquor is being poured in. If it is not sweet 
enough add loaf sugar. 

PARISEN POUSSE CAFE 

(Use Pousse Cafe glass) 

2-5 Curacao 

2-5 Kirschwasser 

1-5 Chartreuse 

A celebrated drink in Paris. 

PEACH AND HONEY 

(Use whiskey glass) 
1 tablespoonful of Pure Honey 
100% Peach Brandy. 

Stir with spoon and serve. 

PEACH BLOW 

y 2 lemon juice 
1 teaspoonful sugar 
100% Gordon Dry Gin 
y 2 Peach. 

Shake, strain and fill glass with seltzer. 

117 



PERFECTO 

Use large glass 

4 lumps of ice 

1 dash lemon juice 

1 lump of sugar 

2 slices of pineapple 

Fill glass with champagne 
1 dash Angostura Bitters. 
Dress with fruit in season. 



PHOEBE DELIGHTS 

Juice of 4 oranges, 4 lemons and 4 limes. 

Strain so as to get all pulp and seeds out, then sugar 
syrup to sweeten to taste; put same, in punch bowl, with 
lots of fine cut ice, then cut one orange, one lime, one lemon 
and one nice pineapple and one quart of fine Arrack and 
one quart of good blended rye whiskey and stir all well 
(and drink freely as a True Elk can't soon get drunk on it, 
but others better drink sparingly, as it has the goods 
to do the work, and thank God on September 27th, I will 
belong to the Order of the Elks and can then do my duty 
to the "Phoebe Delights") for one person. 

POLLY 

Gin Fizz made with grenadine syrup instead of using sugar. 

PONY OF BRANDY 

Fill pony glass with best Brandy 
Serve with small glass of ice water. 

PORT STARBOARD 

y 2 White Curacao 
y 2 yellow Chartreuse. 
Use pousse cafe glass. 

PORTER SHANDY 

J/2 glass Porter 

Y<2 glass Light Beer. 

PORTO RICO 

Gin Rickey made with two dashes of Raspberry Syrup. 

POSTMASTER 

Piece of ice in glass 
100% Gordon Dry Gin 
Bottle of Ginger Ale. 
Serve. 



118 



POUSSE CAFE ' 

(Use liquor pony glass) 
1-6 Raspberry Syrup 
1-6 Maraschino 
1-6 Green Creme de Menthe 
1-6 Brown Curacao 
1-6 Yellow Chartreuse 
1-6 Martell Brandy. 
Serve. 

POUSSE L'ARMOUR 

1-4 glass Maraschino 
Yolk of an egg 
1-4 glass Vanilla Cordial 
1-4 glass of Brandy. 

Keep this drink in separate layers and serve. 



PREPARING ROCK & RYE 

1 pt. water 

1 lemon cut in quarters 
% pound Rock candy 
Vi an orange. 

Boil together until rock candy is dissolved; let it cool off, 
strain through cloth and add one quart of good rye whiskey. 
Stir well together, ready for use. 



PROMOTER 

y 2 lemon juice 

Yz lime juice 

1 teaspoonful of sugar 

100% Sloe Gin 

Fine ice 

1 fresh egg. 

Shake well, strain. Fill glass with seltzer. 



QUEEN CHARLOTTE 

25% Raspberry Syrup 
75% French Claret 
1 lump of ice 

1 pint lemon soda. Stir well. 
Use Collins glass. 



RANDOLPH 

50% Gordon Dry Gin 
40% French Vermouth 
10% M & R Italian Vermouth. 



119 



RED SWIZZLE 

(Use a shaker) 
1 teaspoonful Angostura Bitters 
2-3 wine glass of Whiskey 
1-3 wine glass of water 
Add syrup or other sweetening to taste 
1 wine glass of shaved ice. 

Shake very well and strain into a fancy cocktail glass. 

RENAUD'S POUSSE CAFE 

1-3 Brandy 
1-3 Maraschino 
1-3 Curacao. 

Put into a whiskey glass, mix well with spoon, withdraw 
spoon and serve. This delightful drink is from a recipe by 
Renaud, of New Orleans. 

RHINE WINE AND SELTZER 

y 2 glass ot seltzer. 

Fill with Rhine wine and serve. 

ROGERS ROCK 

Drop cherry in glass 
10% Maraschino 
10% Orange Gin 
80% Dubonnet 

Fill glass with cracked ice. Strain and serve. 

ROYAL SMILE 

1 tablespoonful of Grenadine 
50% Gordon Dry Gin 
50% Applejack 
Juice of a lemon. 

Fill glass with cracked ice. Strain and serve. 

RUM AND HONEY OR MOLASSES 

Use whiskey glass into which put a teaspoonful of honey 
or molasses. Let customer help himself with rum. 

SABBATH MORNING CALM 

White of an egg 
100% Gordon Dry Gin. 

Fill glass with broken ice. Shake, strain and serve. 

SAM WARD 

Peel lemon in one string 
Set into cocktail glass 
Fill with fine shaved ice 
100% Yellow Chartreuse. 
Serve with straws. 

120 



SHANDY GAFF 

Half a glass of lager 

Half a glass of Ginger Ale. 

It is also made with half ale, half Ginger Ale. 

SHERRY AND ANGOSTURA 

Put 1 dash of Bitters in a sherry glass and roll the glass 
till the bitters entirely cover the inside surface. 
Fill glass with sherry and serve. 

SHERRY AND BITTERS 

1 dash of bitters. 

Fill glass with sherry wine and serve. 

SHERRY AND EGG 

1 teaspoonful of Sherry 
1 fresh egg. 

Fill glass with sherry until it floats and serve. 

SHERRY CHICKEN 

Sherry Egg Nog. 

SILVER DREAM 

Juice of y 2 a lemon 

y 2 teaspoonful of sugar 

1 white of egg 

100% Gordon Dry Gin. 

Shake well, strain into claret glass, then squirt a little 
selzer on top and serve. 

SILVERMAN 

(Use pony liquor glass) 
y 2 eau-de vie de dantzie 
y 2 Mandarinette 

SINGLE STANDARD 

Bourbon Whiskey Ricke}^ in lemonade glass. 

SIRLOIN . 

1 sprig of mint 

50% Rye Whiskey 

50% M & R Italian Vermouth. 

Fill glass with cracked ice, shake, strain and serve. 

SLOE GIN BUMP 

(Use high-ball glass) 
1 piece of ice in glass 
Squeeze half a lime in glass 
100% Sloe Gin. 
Fill glass with ginger. Stir and serve. 

121 



SNOWBALL 

1 white of an egg 

1 teasnoonful of sugar 

100% Brandy or Rum. 

Shake, strain and fill piass with imported Ginger Ale 
and serve. Use Collins glass. 

STARBOARD LIGHT 

(Serve in liquor pony glass) 
90% green Creme re Menthe 
10% Brandy. m 

Serve. Delicious after-dinner cocktail. 

ST. CROIX CRUSTA 

(Use mixing glass half full of ice) 
3 dashes of Gum syrup 

1 dash of Peychaud Bitters 

2 dashes of lemon juice 

1 dash of mineral water 

2 dashes Maraschino 
100% St. Croix Rum. 

Mix well, strain into stem glass, prepared as follows: 
Remove the peel from one lemon in one long string, put into 
stem glass after moistening and dipping in sugar. 

STINGER 

75% White Mint 
25% Cognac Brandy 
2 dashes of Absinthe. 

Fill glass with cracked ice. Shake, strain and serve. 

STONE FENCE 

100% Whiskey 
2 lumps of ice. 

Fill glass with cider. Stir well and serve. 

STONEWALL 

2 lumps of ice 

100% Brandy 

1 bottle of Club soda. 

Stir up well with spoon, remove the ice and serve. 

STONY LONESOME 

(Use high-ball glass) 
100% Cider Brandy 
1 slice of orange 
1 lump of ice. 

Fill with celery tonic, stir and serve. 



122 



SUSIE TAYLOR 

y 2 lime juice 

100% Jamaica Rum 

1 pint Imported Ginger Ale. 

SUISSESS 

75% White Absinthe 
25% Anisette 
1 white of egg. 

Shake well in shaker, strain in Delmonico glass. 

SUISETTE 

Juice of Yi Lemon 

z aaohcs Absinthe 

1 teaspoonful of sugar 

40% M & R Italian Vermouth 

60% Brandy. 

Shake, strain into long glass, fill with seltzer. 

SWISS ESS 

75% White Absinthe 
25% Anisette 
White of an egg. 

Fill with shaved ice. Shake well in shaker, strain in cock- 
tail glass and serve. 

TEA SHAKE 

100% Tea 

1 whole fresh egg 

y 2 teaspoon of sugar 

40% M & R Italian Vermouth 

60% Brandy. 

Shake, strain into long glass; fill with seltzer. 

THREE-QUARTER 

40% Yellow Chartreuse 
40% Curacao 
20% Brandy. 

TIP-TOP BRACER 

Take high-ball glass into which put a small lump of ice 

1 split of Sparkling Water 

2 dashes Celery Bitters 
A little salt. 

Stir well with spoon and serve. 

TIT FLOAT 

Curacao with a little whipped cream on top. Place a small 
piece of red cherry in the center and serve. 

123 



TOM & JERRY, NO. 1 

(Use large bowl) 
Take the whites of any number of eggs and beat to a stiff 
broth 

Add \y 2 tablespoonful of powdered sugar to each egg 
Beat the yolks of the eggs separate 

Stir well together and beat until you have a stiff batter 
Add to this as much bicarbonate of soda as will cover a 
nickel 

Stir up frequently, so that eggs will not separate or settle. 

To serve: Put a tablespoonful of batter into Tom & Jerry 
mug; 100% Rum and Brandy mixed; fill up with boiling 
water or milk, grate nutmeg on top, stir with spoon, and 

serve. 

TOM & JERRY, NO. 2 

Take twelve raw eggs, two liqueur glasses of Creme de 
Cacao, one glassful of Crystal Spring rum, one glass- 
ful of sherry, one teaspoonful of ground cinnamon, 
% teaspoonful of ground cloves and ^ of a teaspoon- 
of ground allspice. 

Beat the whites of eggs to a stiff broth, add the yolks, rum, 
sherry, cacao and spice. Stir up thoroughly and 
thicken with fine sugar, until the mixture attains the 
consistency of light batter. Mix and keep in a cool 
dry place. 

To serve: Take y 2 a glass of Brandy or Whiskey, and a 
dessert spoon of the above mixture. Put in a mug and 
fill with boiling water or milk, stir slowly, and grate a little 
nutmeg on top. 

TRACEY'S DELIGHT 

(An after dinner drink) 
1-3 Liquor Pony Plymouth Gin 
1-3 Liquor Pony Cream de Cocoa 
1-3 Liquor Pony Cream. 

Fill mixing glass or shaker with fine cracked ice, frappe 
and strain in cocktail glass and serve. 

TURKISH SHERBET 

(Use a punch bowl) 

Mix as follows: 

2 quarts of sweet wine 

2 quarts of water 

4 pounds of sugar 

y wineglass of Angostura Bitters 

4 lemons, juice only 

6 oranges, juice only 

1 pound blanched almonds 



124 



Listen to Me Shout! 




JT\ON'T spoil your good wines or 
§ J whiskies by adding poor mineral 
water. There is only one brand 
that I use or ever will use and you 
know what brand that is. 



July 11th, 1912 



Yours truly, 

"JACK" 




CARBONIC 

MANUFACTURED FROM DISTILLED WATER BY 

\ CARL H. SCHULTZ 
ARTIFICIAL VICHY 

MANUFACTURED FROM DISTILLED WATER BY 

CARL H. SCHULTZ 
ARTIFICIAL SELTERS 

MANUFACTURED FROM DISTILLED WATER BY 

CARL H. SCHULTZ 




SONN BROTHERS COMPANY 




IMPORTERS AND 
WHOLESALE 

LIQUOR 

DEALERS 



FINE BLENDS 



465-467-469 Washington St, New York 



ANQpSTU 

»« BITTERS ^ 




Celebrated 
Appetizer of 
Exquisite Flavor' 

Dr. SiEGERrs 

THE ONLY GENUINE 

Beware of 
Substitutes 

Originated 1824 




1 pound muscatel grapes 
>2 pound figs, cut up 
Yi pound seedless raisins 
1-3 dozen eggs, whites only 

1 dozen cloves, a small piece of cinnamon and a little 
caramel coloring. 

Make a hot syrup of the sugar and water and pour it 
over the raisins, cloves and cinnamon. 

When cool, add orange and lemon juice and wine. Strain 
and freeze in the usual manner. 

Take out the spices and add the scalded raisins, figs, 
grapes and almonds last. 

TWENTIETH CENTURY 

Juice of y 2 lime 
Juice of Yz a lemon 
1 teaspoonful of sugar 
100% Bourbon 
1 dash Jamaica Rum. 

Shake well and strain into high-ball glass. Fill with 
Ginger Ale or seltzer. 

VICHY 

Do not mix in white or red wines as it turns black. 
It blends well with Scotch and Irish Whiskeys. 

WHISKEY CRUSTA 

Prepare this drink the same as Brandy Crusta, using 
Whiskey for Brandy. 

WHISKEY FIX 

1 teaspoonful of sugar 
Juice of ^ a lemon 
100% Rye Whiskey. 

Fill glass with cracked ice. Stir well with spoon, orna- 
ment with fruits in season. Serve with straws. 

WHISKEY FLOAT 

Fill glass half full of fizz water. Pour 100% Whiskey 
slowly on top of fizz water and serve. 

WHITE CAP 

Benedictine with cream on top. 

WHITE HORSE 

(Use large glass) 

2 dashes Angostura Bitters 
1 piece of ice 

Juice of y 2 an orange 
50% Scotch Whiskey 
1 bottle of Ginger Ale. 

Stir well with spoon and serve. This is an excellent 
summer drink. 

125 



WHITE LION 

(Use large glass, half full of ice) 
1 teaspoonful of pulverized sugar 
Juice of y 2 a lime or lemon 
100% St. Croix Rum 
3 dashes Curacao 
3 dashes Raspberry. # 

Shake well, strain into a stem glass and serve. 

WHITE PLUSH 

75% Rye Whiskey 

25% Maraschino 

1 fresh egg 

y 2 glass cracked ice. 

Fill glass with milk. Shake well with shaker, strain and 
serve. 

WIDOW'S DREAM 

(Use cocktail glass) 

100% Benedictine 
1 fresh egg. 

Fill up with milk and cream and serve. 

WIDOW'S KISS 

(Use tumbler) 

Yolk of an egg 

1 teaspoonful of sugar 

100% good rye whiskey. 

Fill glass with cracked ice and shake well together. Fill 
serving glass half full of seltzer, then strain ingredients 
slowly on top and serve. 

ZABRISKIE 

1 dash Boker's Bitters 

1 dash Maraschino 

60% Gordon Dry Gin 

40% M & R Italian Vermouth. 

Fill glass with ice. Stir, strain and serve. 

PUNCHES 



AMERICAN BEAUTY PUNCH 

1 teaspoonful Creme de Menthe in goblet filled with fine ice. 
Mix juice of y 2 an orange 
H teaspoonful sugar 
50<% Brandy 

50% French Vermouth in mixing glass. 

Shake, strain into goblet. Dress with fruit and mint. 
Top off with 1 teaspoonful of Port Wine. 



126 



ARCTIC PUNCH (Non-alcoholic) 

100% Raspberry Syrup 
Juice of 2 limes 
2 pints Imported Ginger Ale 
1 pint cold English tea in pitcher. 
Dress with fruit and mint. 

ASTOR PUNCH 

50% White Creme de Menthe 
Fine ice in goblet 
y 2 jigger Sloe Gin on top. 
Dress with fruit in season. 

BILL MEYER PUNCH 

1 dash lemon juice 

1 lump loaf sugar 

2 slices pineapple 
2 slices orange 

1 slice of lemon. 

Use large glass, with 5 lumps of clear ice. Fill up with 
imported champagne. Stir well. Dress with cherries and 
serve. 

BISHOP PUNCH (Pitcher) 

y 2 lemon juice 

50% Syrup 

50% Jamaica Rum 

1 pint Claret. 

Dress with fruit and mint. 

BLACKSTONE NECTAR PUNCH (Non-Alocholic) 

Juice of 1 small orange 
Juice of 1 small lemon 
Raspberry Syrup to taste. 

Shake, strain into goblet with crushed ice. Fill glass 
with seltzer, dress with fruit and 3 or 4 sprigs of mint 
on top. 

BORDELAISE PUNCH 

Juice of y 2 lemon 

2 dashes Raspberry Syrup 

1 teaspoonful sugar 

100% Kirschwasser in goblet with fine ice 

2 slices of lime 

2 slices of lemon. 

Stir well and squirt a little seltzer on top. 

BOSTON MILK PUNCH 

50% Bourbon Whiskey 

50% St. Croix Rum 

1 small teaspoonful sugar 

y 2 bottle milk. Shake and strain. 

127 



BOURBON WHISKEY PUNCH 

Juice of Yz a lemon . 
1 small teaspoonful sugar 
100% Bourbon Whiskey. 

Shake, strain into goblet with fine ice. Dress with fruit 
and serve. 

BRANDY PUNCH 

1 tablespoonful of sugar 

A little water to dissolve sugar 

25% Syrup 

100% Brandy 

J / 2 glass cracked ice. 

Shake, strain and trim with fruit in season. Serve with 
straws. 

BRUNSWICK PUNCH 

Milk Shake without sugar 

Use Raspberry Syrup instead and y 2 pony curacao. 

BULL MOOSE PUNCH 

35% Rye Whiskey 
35% Bourbon Whiskey 
30% Gordon Dry Gin 
1 dash Angostura Bitters 
1 dash Orange Bitters 
3 dashes Syrup. 

Shake, strain into goblet. Fill with crushed ice, and 
dress with fruit. 

CARDINAL PUNCH 

Cover the bottom of a punch bowl with loaf sugar in two 
quarts of sparkling water, two quarts of Claret, one pint 
Cognac and one pint Rum. 
1 pt. Sparkling Moselle 
100% M & R Italian Vermouth 

3 oranges sliced 
1 lemon sliced 

% Pineapple sliced 

1 large piece of ice. Serve in punch glasses. 

CHAMPAGNE PUNCH 

(Use a punch bowl) 

4 lumps of sugar 

2 ponies of Curacao 

1 quart of Ruinart Champagne 

Bottle of Club Soda 

Juice of one lemon 

Stir with ladle 

1 large piece of ice. 

Trim with fruits in season. 

128 



CHOCOLATE PUNCH 

Use large bar glass 2-3 full of fine ice 

y 2 teaspoon sugar 

50% Port Wine 

50% Curacao 

1 egg and fill with milk. 

Shake thoroughly into a punch glass, grate a little nut- 
meg on top and serve. 

CLARET PUNCH 

1 tablespoonful of sugar 
Squirt of seltzer 
Juice of y 2 a lemon 
Half glass of cracked ice 
Fill glass with Claret. 

Stir well, and ornament with fruits in season. 



COMBINATION PUNCH 

Juice of y 2 a lemon 

Juice of a lime 

Juice of y 2 an orange 

100% Rye or Bourbon Whiskey. 

Shake, strain into goblet filled with crushed ice and dress 
with fruit. 

CONCLAVE PUNCH (Non-alcoholic) 

Juice of 1 orange 
25% Raspberry Syrup 
1 teaspoonful of sugar 
75% fresh milk. 

Shake, strain into thin glass and serve. 

CREAM PUNCH 

1 teaspoonful granulated sugar 

50% Brandy 

50% Maraschino 

1 small bottle of cream 

1 dash Curacao. 

Shake, strain into Punch Glass. 

CREOLE PUNCH 

50% French Claret 
25% Brandy 

2 dashes Apricot Brandy 

2 dashes Jamaica Rum 
1 teaspoonful syrup. 

Crushed ice in goblet. Dress with fruit. If served hot, 
add spices and lemon peel and serve in silver pitcher. 

129 



CUBAN MILK PUNCH (Non-alcoholic) 

25-% Vanilla 
1 egg 

1 teaspoonful sugar 
75% fresh milk. 

Shake, strain and serve in thin glass. 

CURACAO PUNCH 

Use large bar glass half full of ice 

1 tablespoonful powdered sugar 

3 or 4 dashes Lemon Juice 
50% Brandy 

30% Curacao 
20% Jamaica Rum 

2 dashes Bitters 

y 2 glass Carbonated Water. 

Stir well with spoon, fill up with ice, dress with fruits, 
serve with straws. 

DANIEL WEBSTER PUNCH 

(for 12 persons) 

Juice of 12 limes 

Add granulated sugar sufficient to make paste 
1 pt. St. Croix Rum 
Let it mull for 12 hours 
Large block of ice 
Add 1 qt. Champagne. 

ELMWOOD PUNCH 

4 pints Grape Juice 
1 pint Claret 

1 pint Imported Champagne 

2 spoons grated pineapple. 

Sugar to taste. Dress with fruits in season. 

EMPRESS PUNCH 

2 crushed lumps of sugar 

3 dashes Angostura Bitters 

4 or 5 lumps of ice 

1 split of Champagne. 

Dress with fruit and put a little mint on top. Add two 
thin slices of lime and serve. 

FISH HOUSE PUNCH 

1-3 pint lemon juice 

54 pound powdered sugar, dissolved in sufficient water 
Yz pint Brandy 

pint Peach Brandy 

pint Jamaica Rum 
4 tablespoons Angostura Bitters 
2y> pints cold water. 
Ice and serve. 

130 



GINGER ALE PUNCH (Non-alcoholic) 

Juice of Yz an orange 
Juice of Yz a lemon 
Grenadine Syrup to taste. 

Shake, strain into goblet filled with crushed ice. Add 1 
split of Ginger Ale. Dress with fruit and serve 2 or 3 
sprigs of mint on top. 

GIN PUNCH 

(Use large bar glass half full of ice) 
1 tablespoon Raspberry Syrup 

1 tablespoon powdered sugar, dissolved in seltzer 
1 whiskey glass of Holland Gin 
3 or 4 dashes of lemon juice 

1 slice of orange 

2 dashes Maraschino. 

Fill up with ice, shake well, dress with pineapple and ber- 
ries, and serve. 

GOODMAN PUNCH 

y 2 lime juice 

25% Sherry 

75% Rye Whiskey 

Yz teaspoonful granulated sugar. 

Shake, strain into goblet. Dress with fruit. 

HARDING PUNCH 

(Two gallons) 

1 quart St. Croix Rum 

1 quart Brandy 

1 quart Imported Champagne 

2-3 quart Arrack 

1 quart Peach Brandy 

3 pounds granulated sugar 

% pound green tea, steeped 

2 quarts ice water. 

HERALD PUNCH 

75% Orange Juice 
25% Rye Whiskey 

Goblet; fine ice, dress with fruit, dash of rum on top. 

HOLLAND GIN PUNCH 

Juice of ^ a lime 

1 small teaspoonful sugar 

100% Holland Gin. 

Goblet, with fine ice. Shake and strain. Dress with 
fruit. 

131 



TOM GIN PUNCH 
SLOE GIN PUNCH 
DRY GIN PUNCH 

Same as Holland Gin Punch, except use gin as named. 



HOT CLARET PUNCH 

Juice of y 2 lemon 
1 teaspoonful sugar 
Cinnamon to taste 
100% Claret 
Lemon peel. 

Boil and strain into glass cup and serve. 



HOT CREOLE PUNCH 

2 teaspoonfuls syrup 
2 dashes Jamaica Rum 
1 dash Apricot Brandy 
100% French Claret 
1 teaspoonful spices 
Lemon peel. 

Have this heated on stove until nearly boiling. 



HOT IRISH PUNCH 

2 lumps of sugar 

Juice of ^ a lemon 

Dissolve in a little hot water 

100% Irish Whiskey 

Fill glass with hot water. 

Stir well, place slice of lemon on top, grate nutmeg and 
serve. 

HOT MILK PUNCH 

1 tablespoonful of sugar 
50% Jamaica or Bedford Rum 
50% Brandy 

Fill glass with boiling hot milk. 

Stir well, and grate a little nutmeg on top and serve. 



IRISH WHISKEY PUNCH 

Juice of y 2 a lemon 
1 teaspoonful sugar 
100% Irish Whiskey. 

Shake and strain into goblet with fine ice. Dress with 
fruit in season. 



132 



KIRSCHWASSER PUNCH 

teaspoonful sugar 
Juice of one lemon 
25% Chartreuse 
75% Kirschwasser 
Mix well with spoon 
y 2 glass cracked ice. 

"Ornament with fruits in season and serve with straws. 
KNICKERBOCKER PUNCH 

y 2 lime juice 

1 teaspoonful sugar 

100% St. Croix Rum. 

Shake, strain into goblet with fine ice. Dress with fruit 
and put 1 dash claret on top. 

LORD BALTIMORE PUNCH 

Juice of 2 limes 

1 teaspoonful sugar 
100% Scotch Whiskey 

2 dashes Benedictine. 

Shake, strain into goblet. Dress with fruit. 

MAY WINE PUNCH 

(Use large Punch Bowl) 
Two bunches of (Waldmeister) Woodruff cut in two or 
three lengths. Place into a large glass, fill up with Martell 
Brandy, cover it up, let it stand for two hours until the 
essence of the Woodruff is extracted; cover the bottom of 
the bowl with granulated sugar. 
5 bottles Club Soda over it 
Cut up four oranges in slices 
L / 2 pineapple, berries, cherries, grapes 
8 bottles of Deinhard-Moselle wine 
1 bottle of Ruinart Champagne 
50% Curacao 
50% Maraschino 
50% Brandy. 

Then put your Woodruff and Brandy, etc., into the three 
gallons of excellent May Wine Punch. 

Surround the bowl with ice, serve in wineglass in such 
a manner that each glass will get a piece of all fruits, then 
fill with ladle and serve. 

MEDFORD RUM PUNCH 

1 teaspoonful sugar 
Juice of a lemon 
Dissolve in a little water 
100% Medford Rum 
y 2 glass cracked ice. 

Stir with spoon, dress with fruits in season and serve 
with straws. 



133 



MERRY WIDOW PUNCH 

Juice of ^ a lemon 
y 2 teaspoonful sugar 
100% Sloe Gin 
1 dash Vanilla. 

Shake, strain into goblet with fine ice and float 1 teaspoon- 
ful of cream on top. 



MILK PUNCH 

2 teaspoonfuls sugar 

1 dash Jamaica Rum 
100% Rye Whiskey 

2 lumps of ice. 

Fill glass with cold milk. Shake and strain, grate a 
little nutmeg, serve with straw. 

MILLIONAIRE PUNCH 

Juice of one lemon 
1 dash of lime juice 

1 teaspoonful sugar 
100% good whiskey 

2 dashes of Grenadine Syrup. 

Shake well. Strain into goblet and decorate with fruit. 
1 dash Creme de Menthe on top. 



MINT PUNCH (Non-alcoholic) 

1 bunch fresh mint moddled in long thin glass 
1 cube of ice 

1 pint imported Ginger Ale. 

MISSISSIPPI PUNCH 

(Use large bar glass) 

1 tablespoonful of sugar 

Enough water to dissolve the sugar 
3 or 4 dashes lemon juice 

2 dashes Angosture Bitters 
y 2 wine glass Jamaica Rum 

% wine glass Bourbon Whiskey 
% wine glass Brandy. 

Mix well, fill up with ice, trim with fruits, serve with 
straws. 

MONTICELLO PUNCH 

1 pint Imported Champagne 
100% Brandy 
y 2 lemon juice. 

Sugar to taste. Serve with fruits in season. 

134 



NATIONAL GUARD PUNCH 

1 tablespoonful sugar 
Juice of a lemon 

Pony of Raspberry Syrup 
100% Brandy 

Fill glass with cracked ice 

2 dashes Jamaica Rum. . . 

Stir well, trim with fruits in season. Serve with straws. 

OLD DELAWARE FISHING PUNCH 

1 tablespoonful sugar 
Juice of a lemon 
Dissolve with a little water 
50% St. Croix Rum 
50% Brandy. 

Fill glass with cracked ice; stir well with spoon, dress 
with fruits in season and serve with straws. 

OLD FASHIONED WHISKEY PUNCH 

80% Bourbon Whiskey 
Juice of half a Lemon 

20% Curacao 

Yz pt. plain or sparkling water 

Plain Syrup 

1 long cube of ice 

3 or four slices of cucumber rind. 
Decorate with fruit and mint. 

ORCHARD PUNCH 

1 tablespoonful Orchard Syrup 
1 tablespoonful Pineapple Syrup 
100% California Brandy. 

Fill glass with ice, mix well, trim with fruits in season, 
1 dash of Port Wine and serve with straws. 

ORGEAT PUNCH 

(Use large bar glass half full of ice) 
50% Orgeat Syrup 
50% Brandy 

4 or 5 dashes lemon juice. 

Stir well, fill up with ice, dash with Port Wine, trim with 
fruit and serve. 

PEACH BRANDY PUNCH 

Juice of y 2 a lemon 
1 teaspoonful of sugar 
100% Peach Brandy. 

Shake, strain into goblet filled with fine ice. Dress with 
fruit. 

135 



PONY PUNCH 

Juice of 6 lemons 

Juice of y 2 a pineapple 

1 quart of Bourbon Whiskey 

1 quart of green tea 

Y? pint Jamaica Rum 

y 2 pint Maraschino. 

Mix well together and serve in Punch Glass. Dress with 
fruit. 

PORT WINE PUNCH 

1 tablespoonful of sugar 
Juice of a lemon 

100% Port Wine. 

Fill glass with cracked ice. Stir with spoon, ornament 
with fruits in season and serve with straws. 

REGENT PUNCH 

To one and one-half pints of strong, hot green tea add 
one and one-half pints of lemon juice, one and one-half 
pints of Capillaire, one pint of Jamaica Rum, one pint of 
Brandy, one pint of Batavia arrack, one pint of Curacao, one 
bottle champagne, two tablespoonsful of Angostura Bitters, 
one sliced pineapple and two sliced organes. Mix thoroughly 
in a punch bowl. Add the wine and ice just before serving. 

RHINE WINE PUNCH 

(One gallon) 

Juice of 8 lemons 

2 ponies of Brandy 
2 ponies of Curacao 

1 pony of Benedictine 

2 quarts Rhine Wine 

2 quarts Sparkling Water. Sugar to taste. 

ROMAN PUNCH 

Juice of y 2 lemon 
y 2 pony water 

1 teasnoonful granulated sugar 
25% Rum 

25% Brown Curacao 
50% Brandy. 

Shake well, strain into a goblet. Dress with fruit in sea- 
son and add a little port wine on top. 

ROOSEVELT PUNCH 

Moddle of y 2 a lemon 
1 teaspoonful sugar 
100% Apple Brandy 
y 2 pony water. 

Shake, strain into a goblet. Dress with fruit and a little 
Brandy on top. 

136 



RYE WHISKEY PUNCH 

Same as Bourbon Punch, but use Rye Whiskey instead of 
Bourbon. 

ST. CHARLES PUNCH 

(Use large bar glass) 
1 teaspoonful sugar 
3 dashes of lemon juice 

1 dash seltzer 
75% Port Wine 
25% Brandy 

2 dashes Curacao 

1 dash Angostura Bitters 

Stir well, fill glass with shaved ice, trim with fruit and 
serve with straws. 

ST. CROIX RUM PUNCH 

1 tablesponful sugar 
Juice of one lemon 
75% St. Croix Rum 
25% Jamaica Rum. 

Fill glass with cracked ice. Stir with spoon, ornament 
with fruits in season and serve with straws. 

SALOME PUNCH 

1 teaspoonful sugar 
1 egg 

1 pony Curacao 
1 pint of milk. 

Shake and strain into goblets. Serve. 

SANKEY PUNCH 

(Four persons) 

Pony Brandy 
Pony Benedictine 

1 cocktail glass French Vermouth 

2 cocktail glasses Port Wine 
5 dashes Angostura 

Yolks of two eggs 
Tablespoonful of sugar. 

Shake well with ice, strain and serve in Claret glass. 

SAUTERNE PUNCH 

(One gallon) 

Juice of 4 to 6 lemons 

50% Brandy 

25% Apple Brandy 

25% Pineapple Juice 

2 dashes yellow chartreuse 

l T A qts. Sauternes 

\y 2 qts. Appolinaris. 

Sugar to taste. Dress with fruit. 

137 



SCHLEY PUNCH 

Juice and rind of one lime 

1 teaspoonful of sugar 

40% St. Croix Rum ' 

60% Bourbon or Rye Whiskey. 

Shake, strain into goblet with fine ice. Dress with fruit 
and put a little mint on top. 

SCOTCH WHISKEY PUNCH 

Juice of half a lemon 
1 teaspoonful of sugar 
100% Scotch Whiskey. 

Shake and strain into goblet. Dress with fruit. 

SHERRY WINE PUNCH 

1 teaspoonful of sugar 
Juice of half a lemon 
100% Sherry Wine. 

Fill glass with ,s.have,d ice. Stir, trim with fruit and 
serve with straws. 

SODA NEGUS BOWL PUNCH 

(Use small punch bowl) 
1 pint of Port Wine 
y 2 tablespoonful Angostura Bitters 
12 lumps of loaf sugar 
12 cloves 

1 teaspoonful nutmeg.. . : . 

Put above ingredients into a saucepan, warm and stir 
well; do not let it boil, pour in on this mixture one bottle 
plain soda. Put in punch bowl and serve in cups. 

SOOTHER PUNCH 

Juice of y 2 a lemon 

1 teaspoonful of sugar 

25% Brandy 

25% Jamaica Rum 

25% Applejack 

25% Curacao. 

Shake, strain into goblet with fine ice. Dress with fruit. 

"DANNY" WILSON PUNCH 

Juice of one-half orange 
Juice of one-half lemon 
100% Gordon Dry Gin 
Six dashes grenadine syrup. 

Shake and strain into goblet containing one lump of ice 
and serve. 

138 



PICON & CO 



BONE, ALGERIA 



AMER PICON 
is a beverage ex- 
tracted from plants 
grown in Algeria. 

It is recommend- 
ed for its tonic 
properties, and its 
efficiency against 
fever. 

As it is anti-ma- 
larial AMER 
PICON is in 
general use among 
the colonists of Al- 
geria. 











I- 






AMER; PtC 


ON 









AMER PICON 
is a great invigora- 
tor, and a wine 
glassful, diluted 
with water, taken 
before meals will 
prove efficacious 
in building up the 
system and restor- 
ing the appetite. 



The Ideal Cocktail Bitters 

AMER PICON 



Sole Agent U. S. 

R. B. HENRY COMPANY 
97 Hudson Street :: :: New York City 




THE PREMIER KENTUCKY WHISKEY 



Bottled 
in Bond 



EVERYWHERE" 



E. H. TAYLOR JR. & SONS 

INCORPORATED 

Distillers 
FRANKFORT :: :: :: KY. 



STEINWAY PUNCH 

Juice of a lemon 
1 teaspoonful of sugar 
75% Rye Whiskey 
25% Curacao. 

Shake and strain into Punch glass. Fill with seltzer. 

VANILLA PUNCH 

(Use large bar glass) 

1 teaspoonful of sugar, dissolved in water 

2 dashes Curacao ' 

3 dashes lemon juice 

1 dash Angostura Bitters 
25% Vanilla Cordial 
75% Cognac Brandy. 

Stir well, fill up with ice, trim with fruit, serve with straws. 



WALDORF PUNCH 

Juice of y 2 a lemon 
1 teaspoonful of sugar 
100% Rye Whiskey 
Yz pony water. 

Shake, strain into goblet with crushed ice. Dress with 
fruit and float a little claret on top. 



WALDORF PUNCH (Non-alcoholic) 

Juice of one orange 
Juice of one lemon 
1 fresh egg. 

Shake, strain, fill glass with seltzer. 

WHISKEY PUNCH 

(Use large bar glass half full of ice) 
1 teaspoonful of sugar 
4 or 5 dashes lemon iuice 
100% Whiskey and Rum mixed 
1 dash Angostura Bitters. . f 

Shake well, strain into Punch glass, with slice of orange. 
3 or 4 dashes of Curacao on top, with seltzer and serve. 



139 



RICKEYS 



APRICOT BRANDY RICKEY 
BOURBON RICKEY 
BRANDY RICKEY 
IRISH WHISKEY RICKEY 
RUM RICKEY 
RITZ RICKEY 
SCOTCH RICKEY 
Make these the same as Gin Rickey, except use Whiskey, 
Brandy or Rum instead of Gin. 

GIN RICKEY 

1 piece of ice in glass 
Juice of y 2 a lime 
Drop squeezed lime in glass 
100% Gordon Dry Gin. 

Fill glass with fizz water. Stir with spoon and serve. 

GOULD'S RICKEY 

1 piece of ice in glass 

Juice of one lime 

Drop squeezed lime in glass 

100% Gordon Dry Gin 

6 dashes Raspberry Syrup. 

Fill glass with fizz water, stir and serve. 

SLOE GIN RICKEY 

1 piece of ice in glass 

Juice of y 2 a lime, drop squeezed lime in glass 
100% Sloe Gin. 

Fill glass with fizz water and serve. 

SANGAREES 



ALE SANGAREE 

Fill up glass with ale 

1 teaspoonful of powdered sugar. 

Stir gently, grate a little nutmeg on top. 

BRANDY SANGAREE 

1 teaspoonful of sugar 
75% Brandy 
25% Port Wine. 

Fill glass with ice, shake and strain. 

140 



GIN SANGAREE 

Prepare this drink same as Brandy Sangaree, substituting 
gin instead of brandy. 

PORT WINE SANGAREE 

1 teaspoonful of sugar with little water 

2 lumps of ice 
100% Port Wine. 

Stir with spoon, grate a little nutmeg on top. 

SHERRY WINE SANGAREE 

Prepare this drink same at Port Wine Sangaree, substi- 
tuting Sherry for Port. 

SLINGS 



BRANDY SLING 

1 crushed lump of sugar in old fashioned glass 
100% Brandy 
1 lump of ice. 

HOT BRANDY SLING 

1 teaspoonful of sugar 
100% Brandy. 

Fill glass with hot water, grate nutmeg on top and serve. 

HOT GIN SLING 

1 lump of sugar, dissolved in hot water 
100% Holland Gin 

Fill glass with hot water. 

Stir well, grate nutmeg on top, add a slice of lemon 

IRISH SLING 

Use old-fashioned glass 

Crush a lump of sugar 
Add 100% Irish Whiskey 

2 small lumps of ice. 

RUM SLING 

1 crushed lump of sugar in old fashioned glass 
100% Jamaica Rum 
1 lump of ice. 

SCOTCH SLING 

1 crushed lump of sugar in old fashioned glass 
100% Scotch Whiskey 
1 orange peel 
1 lump of sugar. 

141 



WHISKEY SLING 

1 lump of sugar 

Enough water to dissolve the sugar 
Drop squeezed lime in glass 
100% Scotch Whiskey. 

Fill glass with fizz water. Stir with spoon. 



SMASHES 



BRANDY SMASH 

y 2 teaspoonful of sugar 
3 sprigs of fresh mint 
100% Brandy. 

Fill glass with shaved ice and stir well with spoon, and 
ornament with fruit in season. 



GIN SMASH 

1 teaspoonful of sugar 

2 sprigs of mint 
Dissolve with a little water 
100% Gordon Dry Gin 

y 2 glass of cracked ice. 

Stir well, serve in old fashioned cocktail glass. 

MEDFORD RUM SMASH 

1 teaspoonful of sugar 

2 sprigs of mint pressed in sugar to extract essence 
100% Medford Rum 

l / 2 glass of cracked ice. 

Stir with spoon, dress with fruits in season, serve with 
straws. 

MINT SMASH 

Crush some mint and y 2 lump of sugar in old fashioned glass 

100% Rye Whiskey 

1 lump of ice. Stir and serve. 

WHISKEY SMASH 

1 teaspoonful of sugar 

3 sprigs of fresh mint 

Little water to dissolve sugar, crush mint until essence is 

extracted 
y 2 glass of cracked ice 
100% Rye Whiskey. 

Stir well with spoon, ornament with fruits in season 
and serve with straws. 

142 



SOURS 



AMER PICON SOUR 

Juice of J /> a. lemon 

Juice of y 2 a lime 

1 small teaspoonful of sugar 

25% Grenadine Syrup 

75% Amer Picon. 

Shake well and strain into sour glass, then put in a slice 
of orange, a slice of pineapple and a cherry. 

APPLEJACK SOUR 

One teaspoonful of sugar 
Juice of a lemon 
34 glass of cracked ice 
100% Cider Brandy. 

Stir with spoon, strain in glass, ornament with fruit in 
season. 

BRANDY SOUR 

y 2 teaspoonful of sugar 
Juice of y 2 a lemon 

Add a little water to dissolve sugar. Stir well with spoon. 
100% Brandy > 
y 2 glass fine ice. 

Shake, strain in glass and serve with slice of orange. 



BRUNSWICK SOUR 

Juice of a small lemon 

1 teaspoonful of granulated sugar 

100% Rye Whiskey. 

Shake well and strain and float with claret on top. Same 
fruit as Amer Picon Sour. 

CANADIAN WHISKEY SOUR 

Juice of y 2 a lemon 
Juice of y 2 a lime 
1 teaspoonful of sugar 
100% Canadian Whiskey 
1 dash Grenadine Syrup. 

Shake well, dress with fruit. 

CHAMPAGNE SOUR 

1 lump of sugar 

Juice of y 2 a lemon 

Fill glass with champagne. 

Stir well, ornament with fruits in season. 



143 



DOUBLE STANDARD SOUR 

Juice of a lime 

y, teaspoonful of sugar 

50% Rye Whiskey 

50% Gordon Dry Gin 

2 dashes of Raspberry Syrup. 

Shake and strain. One squirt of seltzer on top. 

EGG SOUR 

1 teaspoonful of sugar 
Yolk of an egg 
Juice of y 2 a lemon 

1 dash Curacao 
100% Martell Brandy 
y 2 glass of cracked ice. 

Shake well with shaker, strain and serve. 

GIN SOUR 

y 2 teaspoonful of sugar 

2 sprigs of mint 

Dissolve with a little water 
100% Gordon Dry Gin 
y 2 glass cracked ice. 

Stir well, serve in old fashioned cocktail glass. 

GRENADINE SOUR 

Juice of a small lemon 
25% Grenadine Syrup 
75% Bourbon Whiskey 

Shake well, strain into sour glass. Dress with fruit. 

GRENADINE GIN SOUR 

Juice of y 2 a lemon 
25% Grenadine Syrup 
75% Gordon Dry Gin. 

Shake well, strain into sour glass and dress with fruit. 

HANCOCK SOUR 

Juice of a lime 
1 teaspoonful of sugar 
100% Bourbon Whiskey 
1 dash of Rum. 

Shake and strain. Dress with fruit in season. One squirt 
of seltzer on top. 

IRISH WHISKEY SOUR 

Same as Whiskey Sour, except use Irish Whiskey instead 
of Rye or Bourbon. 

144 



JAMAICA RUM SOUR 

y 2 teaspoonful powdered sugar 
Juice of a lemon 
100% Jamaica Rum. 

Fill glass with ice, shake well, strain and serve. 

JERSEY SOUR 

y 2 teaspoonful of sugar 

100% Applejack 

Juice of a lemon 

y 2 glass of cracked ice. 

Shake well with shaker, strain top with a little fizz water 
and serve with slice of lemon. 

MEDFORD RUM SOUR 

1 teaspoonful of sugar 
Juice of a lemon 
100% Medford Rum. 

Fill glass with cracked ice. Stir well with spoon, strain 
and dress with fruits in season and serve. 

MILLIONAIRE SOUR 

Juice of a lime 

1 dash of lemon juice 

25% Grenadine Syrup 

75% Rye Whiskey 

3 or 4 dashes of Curacao. 

Shake well. Dress with fruit. 

ROOSEVELT SOUR 

y 2 a lemon juice 

1 dash of lime juice 

100% Applejack 

1 teaspoonful of sugar. 

Shake well. Dress with fruit in season. 

RUM SOUR 

y 2 a lemon juice 

1 teaspoonful of sugar 

100% of Rum. 

Shake well, strain into sour glass. Dress with fruit. 

ST. CROIX SOUR 

y^ teaspoonful of sugar 
Juice of a lemon 
100% St. Croix Rum. 

Fill glass with cracked ice. Shake with a shaker, strain, 
trim with fruits in season and serve. 

145 



SARATOGA SOUR 

Juice of y 2 a lemon 
1 teaspoonful of sugar 
100% Rye Whiskey. 

Shake well. Dress with fruit. Squirt seltzer, and float 
claret. 

SCOTCH SOUR 

Same as Rum Sour except use Scotch Whiskey instead of 
Rum. 

SILVER SOUR 

Juice of a lemon 

1 teaspoonful of sugar 

25% Jamaica Rum 

25% Brandy 

25% Curacao 

25% Applejack. 

Shake well, strain into sour glass and dress with fruit 
in season. 

SOUTHERN SOUR 

Juice of y 2 a lemon 
1 teaspoonful of sugar 
100% St. Croix Rum. 

Shake and strain. Dress with fruit in season and float 
claret. 

TOURAINE SOUR 

Same as Whiskey Sour with dash of Benedictine. Float 
Claret. 

WHISKEY SOUR 

y 2 teaspoonful of sugar 
Juice of a lemon 
100% Rye Whiskey. 

Fill glass with ice. Shake well and strain in glass, one 
slice of orange. 

TODDIES 



APPLE TODDY 

1 teaspoonful of sugar dissolved in hot water. 

100% Applejack 

% of a baked apple. 

Fill glass with two-thirds full of boiling water, stir, grate 
nutmeg on top and serve. 

146 



BRANDY TODDY 

Put in a whiskey glass: 

1 teaspoonful of sugar dissolved in a little water 
1 small piece of ice. 
Fill with Brandy. 

GIN TODDY 

(Use Whiskey Glass J 
y 2 teaspoonful of sugar, dissolved well in a little w r ater 
1 or 2 lumps of broken ice 
1 wine glass of Holland Gin. 
Stir up well and serve. 

HOT SCOTCH TODDY 

y 2 teaspoonful of sugar 
Dissolve with a little hot water 
100% Scotch Whiskey. 

Stir, grate a little nutmeg on top. 

KENTUCKY TODDY 

Crush y 2 a lump of sugar with a little water in an old 

fashioned glass. 
100% Bourbon 
1 lump of ice. Stir. 

MINT TODDY 

Crush y 2 a lump of sugar and 3 sprigs of mint in old fash- 
ioned glass. 
1 lump of ice. Stir. 

PEACH TODDY 

Crush y 2 lump of sugar in old fashioned glass 
100% Peach Brandy 
1 lump of ice. 
1 lemon peel. 

PENDENNIS TODDY 

Crush y 2 lump of sugar with a little water in an old-fashioned 

glass. 
100% Bourbon. 
1 lump of ice. 

RUM TODDY 

Same as Peach Toddy, except use 100% Jamaica Rum 
instead of the Peach Brandy. 

SCOTCH TODDY 

Same as Peach Toddy, except use Scotch Whiskey in- 
stead of the Peach Brandy. 



147 



SOUTHERN TODDY 

y 2 lump of sugar crushed in old fashioned glass. 

100% Bourbon 

1 lemon peel. Stir. 

WHISKEY TODDY 

1 teaspoonful of sugar 
1 teaspoonful of water 
100% Whiskey. 

Dissolve sugar in a little water, add the whiskey, stir 
with spoon and serve. 



A FEW REMINDERS. 

Dress neatly, not loud. 

See that your linen is in good repair and clean. 
White is the correct dress for a man behind the bar. 
Do not smoke or chew tobacco while on duty. 
Avoid drinking with customers while on duty. 
When you are off watch, go out; don't hang around. 
Be on time, the other man gets tired as well as you. 
Be polite and affable at all times, no matter how painful. 
Do not shake dice or enter into games with customers. 
Familiarity breeds contempt; don't get chummy. 
Look out for the usual hangers on, usual knockers. 
Keep your register correct; don't have to blame your 
partner. 

See that your glasses and bar are clean and tidy. 

Always serve a customer with a dry glass. 

Let the customers have all the arguments among them- 
selves; a good listener is a wise man. 

When serving plain drinks always put a clean, dry glass 
on bar with side glass of ice water, or whatever water is 
desired. Put up bottle or decanter in front and let customer 
help himself. 

When in doubt refer to this book, it will keep you up- 
to-date. 

COLD HORS D'OEUVRE OR RELISHES. 
SPANISH RELISH. 

Arrange around the border of a hors d'Oeuvre dish al- 
ternately slices of ripe tomatoes and cold hard boiled eggs 
and in the center place some sliced red and green peppers 
and pickled fresh mushrooms interspersed with slices of cold 
hard boiled eggs. Season with a French dressing mixed with 
fine herbs, i. e., chopped parsley, chives, chervil and tarragon, 
in which, however, the latter should dominate. 



148 



BORDEAUX RELISH. 

Serve in a hors d'oeuvre or relish dish interspersed with 
some sliced tunny fish, pickled fresh mushrooms and cepes 
and sliced fresh tomatoes seasoned with French dressing 
diluted with Bordeaux mustard. 

MUSCOVITE TOAST. 

Butter some oblong pieces of toast over which spread a 
puree of smoked salmon, in the center of the toast place a 
half teaspoonful of fresh caviar and surround it with the yolk 
of hard-boiled egg pressed through a sieve. 

EPICUREAN TOAST. 

Coat some nicely shaped pieces of toast with Montpelier 
butter, on which arrange a lattice of finely cut fillets of 
anchovies, place a roundel of hard-boiled egg on the latter 
and in place of the yolk put some capers, press the egg yolk 
through a sieve and place it on the border of the toast. 

TOAST— GEORGE V. STYLE 

Have some nicely shaped pieces of toast, spread them with 
mustard butter, place some thin slices of lobster on the toast 
and on top of the lobster a slice of hard-boiled egg from 
which the yolk is removed. 

SURPRISE APPLES 

Pare and remove cores with a corer from juicy, tart apples: 
fill cavities with sugar mixed with cinnamon, chopped raisins 
and a little butter; then steam until tender, but unbroken. 
In the meantime boil rice in salted water until tender but 
not mushy; then drain; when apples are done roll them in 
beaten egg, then into the rice; set on a buttered dish; dust 
with pulverized sugar and set in a hot oven for a few mo- 
ments. Serve with a lemon or maple sugar sauce. 

LOBSTER HENRIETTA 

Boil a lobster for about 12 minutes, then cut crossway the 
claws and the meat part, one-half inch thick. With the re- 
mainder make a sauce of lobster American style (tomato 
sauce blended with lobster butter), strain it and put some 
in a baking dish and place the piece of lobster in it, then 
put some butter on the ring of lobster, made of shallots, 
garlic, chives, chervil and parsley, a little bread crumbs on 
top and bake a few minutes. 

ORANGE JELLY, WHIPPED CREAM 

Soak half a box of gelatine in half a cup of cold water for 
fifteen minutes. Add to it two cups of boiling water, one 
cup of sugar and^ half a cup of orange juice, also the juice 
of one lemon. Stir until the gelatine is thoroughly dissolved, 



149 



strain into a border mould and chill. At serving time turn 
out, fill the center with whipped, sweetened, flavored cream 
and garnish with thin slices of orange. 

GRAPE FRUIT WITH DUBONNET 

Prepare and serve the grape fruit as usual. Pour over 
some Dubonnet and serve powered sugar separately. The 
grape fruit should be served very cold. 

COUPE WITH STRAWBERRIES, DUBONNET 

Steep some fine strawberries in Dubonnet with a dash of 
brandy and some powdered sugar. Place in a coupe glass 
some orange water ice, the strawberries on top and over the 
strawberries some whipped cream blended with cooked pastry 
cream. 

STUFFED CUCUMBER SALAD 
Materials. — Two large cucumbers, one bunch celery, one 
slice of onion, one stuffed olive, one-fourth of a green pepper 
chopped fine and two tablespoonsful stiff mayonnaise. 

Way of Preparing. — Peel the cucumber and cut into two- 
inch lengths. Remove the seeds, leaving a cavity through 
the center of each cucumber. Mix all the other ingredients 
and fill the cucumbers. When ready to serve place a slice 
of tomato on a lettuce leaf and stand the cucumber tube on 
it. Garnish with stiff mayonnaise and decorate with stuffed 
olives cut into rings. 

BAKED STUFFED WHITE FISH 

Materials. — One five-pound Lake Superior white fish, one 
pint bread crumbs, one-half cup melted butter, two cups 
boiling water, pepper, salt, lemon, flour, onion, bacon slices 
and parsley. 

Way of Preparing. — Thoroughly clean and wash the fish, 
remove the fins and eyes, but leave the head and tail. Place 
the butter in a frying pan, add one tablespoon finely chopped 
onion, the crumbs, a lttle chopped parsley, one tablespoon 
lemon juice and salt and pepper to taste. Blend thoroughly, 
cool and stuff the fish with this mixture. Sew up the fish 
and with a sharp knife gash it across the backbone. Make 
the gashes an inch and a half apart. Place a piece of bacon 
in each gash. Place in a greased baking pan, dot with bits 
of butter, dust with salt and pepper and pour around the 
fish two cups of boiling water, the juice of one lemon and 
one tablespoon of Worcestershire sauce. Bake forty minutes, 
basting with the liquid every ten minutes. Remove the fish 
to a serving dish and add to the liquid left in the pan one 
tablespoon of butter and one of flour, creamed together; then 
when smooth a cup of milk or cream, cook two minutes, 
strain around the fish and garnish with lemon and cress or 
parsley. 



150 



GRAPE FRUIT SUPREME 

Grape Fruit cut in large pieces; a dash of maraschino 
cordial; served in special glass surrounded by cracked ice; 
stem of glass decorated with bow of narrow pink ribbon. 

Grape Fruit cocktail is the fruit cut in smaller pieces, 
served in broad cocktail glass; flavored with a dash of brandy 
and a little curacao cordial; decorated with a sprig of fresh 
mint and red cherry; before serving sprinkle with powdered 
sugar. 



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151 



HOTEL ASTOR 

GUESTS* 

COFFEE 

A BLEND OF QUALITY 

If your grocer offers you some- 
thing "just as good, " send us 
a two-cent stamp for a "get 
acquainted*' tin, enough for 
five cups of good coffee. 

B. FISCHER & CO., NEW YORK 




GLENLEVEN 



DIMPLF 



GOLD LABEL 



JOHN HAIG WHISKIES 



Quality with Age 



JOHN HAIG & CO., Ltd. 

The Oldest Distillers in the World 
Since 1679 



JAMES M. McCUNN & CO. 

Sole U. S. Representatives 
98 Pine Street New York 



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